All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
There's no reason eating right means eating boring. For this meal, we're bringing you both cream and butter, two of the most decadent things around. And yet, it's calorie-conscious and carb-conscious! How do we do such magic? Never mind that, just enjoy the flavor of these fresh peppers and cream, paired with cauliflower doused in butter and lime. Leave boredom to the other calorie counters. Tip: If you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using mahi-mahi, pat dry and halve. Season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in Step 3, cooking until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
Stem poblano peppers, seed, and finely dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Halve lime. Juice one half and cut other half into wedges.
Coarsely chop pepitas.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt.
Roast the Cauliflower
Place cauliflower florets on prepared baking sheet and toss with 2 tsp. olive oil and ¼ tsp. salt, if desired. Massage oil into cauliflower.
Spread into a single layer and roast in hot oven until tender, 16-20 minutes.
While cauliflower roasts, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and generously coat with cooking spray. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
Make the Butter
In a mixing bowl, combine butter and ¼ tsp. lime juice. Set aside.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat. Add garlic and poblano to hot pan and stir often until poblano is soft, 1-2 minutes.
Add cream and a pinch of salt, if desired. Bring to a simmer. Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Remove from burner.
Add roasted cauliflower and pepitas to mixing bowl with butter and stir to combine.
Plate dish as pictured on front of card, topping chicken with sauce. Squeeze lime wedge over to taste. Bon appétit!
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