Crispy Potato Crusted Buffalo Chicken

with ranch cauliflower mash

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

Crispy potato sticks aren't just for snacks anymore; turns out, they make an excellent crunchy coat to succulent chicken. Who knew those little beige pieces were so versatile in their portfolio? Our chefs knew. They also knew that ranch mixed with cauliflower makes for delightful and unique mash, putting all kinds of potatoes and carrots to shame. Our chefs is smart!

In Your Box (serves 2)

  • Info
    1 oz. Sour Cream
  • ½ oz. Potato Sticks
  • Info
    2 tsp. Buttermilk Dill Seasoning
  • 2 tsp. Frank's RedHot Sauce
  • 2 Green Onions
  • Info
    2 oz. Light Cream Cheese
  • 12 oz. Cauliflower Florets
  • 13 oz. Boneless Skinless Chicken Breasts

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)

  • Calories
    376
  • Carbohydrates
    17g
  • Fat
    14g
  • Protein
    45g
  • Sodium
    1625mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and thinly slice green onions, keeping white and green portions separate. Cut cauliflower into bite-sized pieces, if necessary. Coarsely crush potato sticks. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 2

    Roast the Chicken

    In a mixing bowl, combine white portions of green onions, hot sauce (to taste), and half the cream cheese (reserve remaining for cauliflower) until smooth. Place chicken on prepared baking sheet and top evenly with cream cheese-hot sauce mixture and potato sticks, pressing gently to adhere. Roast in hot oven until browned and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. While chicken roasts, make cauliflower mash.

  • 3

    Boil the Cauliflower

    Bring a medium pot with cauliflower covered by water to a boil. Once boiling, reduce to a simmer and cook until tender, 12-15 minutes. Drain cauliflower into a colander and return to pot.

  • 4

    Mash the Cauliflower

    Add remaining cream cheese, seasoning blend, sour cream, green portions of green onions (to taste), and a pinch of salt and pepper to pot. Mash until cream cheese has melted and desired consistency is reached.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!

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