Oven-Ready
Green Curry Chicken with Cauliflower Amandine and Peas
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Fish (Anchovy), Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
- 5 oz. Peas
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4 oz. Green Curry Sauce
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2 oz. Sour Cream
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½ oz. Sliced Almonds
- 1 tsp. Curry Seasoning
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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Calories480
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Carbohydrates23g
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Net Carbs16g
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Fat23g
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Protein46g
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Sodium1440mg
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. Thoroughly rinse any fresh produce and pat dry.
Mix cauliflower, peas, 2 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper in provided tray until completely combined. Spread into a single layer.Bake uncovered in hot oven, 10 minutes. -
2 Add the Chicken
Carefully, remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.
Pat chicken dry, and season both sides with a pinch of salt and pepper.Add chicken to empty side of tray and top with sauce. -
3 Bake the Dish
Bake again uncovered until cauliflower is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes.
Carefully remove tray from oven. Garnish cauliflower with sour cream and almonds. Bon appétit!
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