Flavors of Buffalo Bleu Cheese Chicken Breast

with Buffalo cauliflower and arugula salad

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Tree Nuts

Calories Conscious
Carb Conscious
A note about serious food allergies

We put all the flavors of Buffalo wings (juicy chicken, buttery hot sauce, tangy blue cheese, and crisp celery) in a giant hopper, gave it a few spins, and bingo! Roasted cauliflower turns out to be a perfect vehicle for absorbing the luxurious hot sauce while blue cheese crumbles enrobe a tender chicken breast. An arugula salad with shaved celery and candied walnuts adds freshness and crunch for a delightfully jumbled experience.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 1 Celery Stalk
  • 1 Lemon
  • Info
    0.9 oz. Butter
  • 2 fl. oz. Frank's Red Hot Sauce
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1½ oz. Blue Cheese
  • ¾ oz. Honey
  • Info
    ¾ oz. Walnut Halves
  • 2 oz. Baby Arugula
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • Ice
  • 1 Colander
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Small Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Remove leaves from cauliflower head, core, and cut into 1" pieces. Using a peeler, shave celery into long, thin ribbons across its length. Place ribbons in a medium bowl of ice water. Halve and juice lemon. Make Buffalo sauce by melting butter in a small pan over medium heat and whisking in hot sauce with 1 tsp. lemon juice. Alternatively, melt butter in a small bowl in microwave. Rinse chicken breasts, pat dry, and season with ½ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Cauliflower

    Roast the Cauliflower

    Spread cauliflower florets on prepared baking sheet, leaving enough room to add chicken later. Drizzle with 1 tsp. olive oil and season with ¼ tsp. salt. Toss to coat evenly. Roast 18 minutes and remove from oven. Cauliflower should be almost fully tender, slightly caramelized, and will finish cooking with chicken breasts.

  • Step 3 - Cook the Chicken

    Cook the Chicken

    While cauliflower roasts, heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken breasts to hot pan and sear 4-5 minutes per side, or until well-browned. After cauliflower roasts 18 minutes, remove from oven and add chicken breasts. Top chicken with bleu cheese crumbles (to taste) and brush cauliflower with Buffalo sauce (reserve 1 Tbsp. for plating). Return baking sheet to oven and roast 6-8 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Wipe pan clean.

  • Step 4 - Make the Candied Walnuts

    Make the Candied Walnuts

    In pan used to sear chicken, combine honey, 1 Tbsp. water, and walnuts. Stir to combine and place over medium heat. Bring to a simmer and cook 3-4 minutes, or until water has mostly evaporated and walnuts are sticky and coated with honey.

  • Step 5 - Make the Vinaigrette

    Make the Vinaigrette

    Drain celery in colander and pat dry. Wipe bowl clean and whisk together 1 Tbsp. lemon juice, 2 Tbsp. olive oil, and a pinch of salt and pepper. Toss with celery and arugula.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of arugula salad on a plate and top with candied walnuts. Place chicken and cauliflower florets next to salad. Brush cauliflower with reserved Buffalo sauce (to taste) and serve.