Meal Kit

Flavors of Buffalo Bleu Cheese Chicken Breast

with Buffalo cauliflower and arugula salad

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Tree Nuts (Walnuts), 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 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

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 Crumbles
  • ¾ oz. Honey
  • Info
    ¾ oz. Walnut Halves
  • 2 oz. Baby Arugula

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
  • 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

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
  1. 1

    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 1/2 tsp. salt and a pinch of pepper.

  2. 2

    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 1/4 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

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