Meal Kit
Fried Chicken with Green Chili Aioli
and cheddar cauliflower mash
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Patrick Le Beau
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
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2 fl. oz. Green Chili Aioli
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¼ cup Chicken Breading
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2 oz. Sour Cream
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1 oz. Shredded Cheddar Cheese
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.
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Nutrition (per serving)
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Calories620
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Carbohydrates20g
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Net Carbs16g
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Fat40g
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Protein46g
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Sodium1740mg
Recipe Steps
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
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1 breading the chicken
dip chicken in a bowl of cold water, shake off excess water and then add to bowl with chicken breading, shaking the bowl back and forth to get an even coating on it, flip and repeat on the other side of the chicken
place on a plate and allow to sit for 7-9 minutes -
2 cooking cauliflower
once the chicken is breaded place cauliflower in a medium pot with just enough water to cover, place a lid on it and bring to a boil and simmer until tender 10-12 minutes
once tender strain excess liquid, return cauliflower to the pan and smash with a spoon, stirring in sour cream and cheddar cheese until smooth -
3 cooking the chicken
while the cauliflower cooks, heat a medium non stick over medium heat with 1 T of olive oil
add chicken to pan once hot and allow to cook for 6-8 minutes on one side, flip and repeat for the other side, cook until golden brown and reaches temp of 165 -
4 plate
plate, top chicken with aioli
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