Chipotle and Raspberry Glazed Chicken with Cauliflower and Carrots
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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
Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine carrots, cauliflower 1 tsp. olive oil, ¼ tsp salt and a pinch of pepper in provided tray. Bake uncovered in a hot oven for 10 minutes.
Add Chicken and Seasoning
Add chicken to empty side of tray and top with ¼ tsp salt and a pinch of pepper. Top vegetable mixture with goat cheese.
Finish The Dish
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-25 minutes.
If using salmon, bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 18-20 minutes.
Carefully remove from oven. Top chicken with sauce and vegetables with walnuts. Bon appétit!
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