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.
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
Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
Trim and thinly slice green onions, keeping white and green portions separate.
Zest and halve lemon lengthwise. Juice one half and cut other half into wedges.
Pat chicken dry, and season both sides with a pinch of pepper.
Roast the Cauliflower
Combine cauliflower, garlic salt, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl until cauliflower is coated.
Transfer cauliflower to prepared baking sheet and spread into a single layer. Reserve bowl; no need to wipe clean.
Roast in hot oven until tender, 10-12 minutes.
Carefully remove baking sheet from oven. Return cauliflower to reserved mixing bowl and add butter and green portions of green onions. Stir until butter is melted and combined. Cauliflower will be hot! Use a utensil.
While cauliflower roasts, cook chicken.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
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 from burner. Remove chicken to a plate and tent with foil.
While chicken cooks, make sauces.
Make Harissa Aioli and Lemon Sour Cream
In another mixing bowl, combine harissa, half the sour cream, ½ tsp. lemon juice (reserve remaining of both for lemon sour cream), 1 tsp. water, and a pinch of salt.
Combine remaining sour cream, lemon zest, 1 tsp. remaining lemon juice, and a pinch of salt in another mixing bowl.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with harissa aioli (to taste) and cauliflower with lemon sour cream and crispy red peppers. Squeeze lemon wedges over to taste. Bon appétit!
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