Oven-Ready
Green Curry Chicken with Cauliflower Amandine and Peas
easy prep & pan included
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish, Tree Nuts
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 5 oz. Peas
- 8 oz. Cauliflower Florets
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4 oz. Green Curry Sauce
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2 oz. Sour Cream
- 1 tsp. Curry Seasoning
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½ oz. Slivered Almonds
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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Calories473
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Carbohydrates22g
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Fat21g
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Protein46g
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Sodium1290mg
Recipe Steps
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
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1 prepare the ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine cauliflower, peas, 2 tsp olive oil, seasoning, ¼ tsp. salt, and a pinch of pepper in provided tray until completely combined. Spread into a single layer. Bake in hot oven for 10 minutes.
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2 add the chicken
Pat chicken, and season with a pinch of sat and pepper. Move cauliflower to one side of tray and add chicken to empty side. Top chicken with sauce.
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3 finish the dish
Continue to bake until caulflower is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22minutes. Garnish cauliflower with sour cream and crispy onions. Bon appétit!
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