Meal Kit
Cilantro-Lime Chicken
with curried cauliflower
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds)
-
Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Gluten-Smart
- Paleo-Friendly
Chef
Maija Barnes
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
- 1 Red Bell Pepper
- 1 Lime
-
½ oz. Roasted Sliced Almonds
- ¼ oz. Cilantro
- 1 tsp. Curry Powder
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.
-
Nutrition (per serving)
-
Calories340
-
Carbohydrates18g
-
Net Carbs12g
-
Fat13g
-
Protein40g
-
Sodium1180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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 salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
-
1 Prepare the Ingredients
Crush almonds in shipping bag.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Zest and halve lime. Cut one half into wedges and juice the other half.Stem and mince cilantro leaves. -
2 Prepare the Chicken
Pat chicken dry.
In a mixing bowl, combine 1 Tbsp. lime juice, 1 tsp. lime zest, 1/4 tsp. salt, and a pinch of pepper. Add chicken to bowl and flip to coat evenly. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Break cauliflower into bite-sized pieces using hands.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers to hot pan and stir occasionally until browned, 3-4 minutes.Add 1/4 cup water and cauliflower. Bring to a simmer.Once simmering, cover and cook until water is mostly evaporated and vegetables are tender, 3-5 minutes.Uncover and add curry powder and 1/4 tsp. salt. Stir often until lightly browned, 2-4 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with cilantro and garnishing vegetables with crushed almonds. Squeeze lime wedges over chicken to taste. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
