Express
Guacamole Chicken
with cauliflower and red pepper-walnut pesto
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts)
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Paleo-Friendly
Chef
Jimmy Shay
Curious about the Paleo-Friendly diet? Our Paleo-Friendly meals feature lean proteins and fresh produce. They do not contain refined sugar, dairy products, canola or seed oils, high-fructose corn syrup, processed meats (like bacon, prosciutto or salami), grains, legumes, or peanuts. “Why might that be?” you ask. Paleo-Friendly diets are based on eating habits from the Paleolithic era. These meals contain simple ingredients while maintaining flavors you know and love. Try these simple, yet satisfying meals.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 12 oz. Boneless Skinless Chicken Breasts
- 2 oz. Roasted Red Peppers
- 2 oz. Pico de Gallo Guacamole
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½ oz. Walnut Halves
- 1 tsp. Fiesta Seasoning
- ½ tsp. Garlic and Parsley 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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Calories510
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Carbohydrates16g
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Net Carbs10g
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Fat32g
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Protein40g
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Sodium1210mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large 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
Customize It Instructions
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If using filets mignon or sirloin steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Chicken
Pat chicken dry and season both sides with half the fiesta seasoning (reserve remaining for pesto).
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
2 Prepare Ingredients and Make Red Pepper-Walnut Pesto
Cut cauliflower florets into bite-size pieces.
Coarsely chop roasted red peppers.Coarsely crush walnuts in shipping bag.In a mixing bowl, combine garlic and parsley seasoning, remaining fiesta seasoning, red peppers, walnuts, 4 tsp. olive oil, and a pinch of salt and pepper. Set aside. -
3 Start the Cauliflower
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add cauliflower, 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, cover and cook until water is mostly evaporated and cauliflower is tender, 3-5 minutes.Uncover and stir often until lightly browned, 2-4 minutes. -
4 Finish Cauliflower and Finish Dish
Add half the red pepper-walnut pesto (reserve remaining for garnish) to cauliflower and stir until coated.
Remove from burner.Plate dish as pictured on front of card, topping chicken with guacamole and garnishing cauliflower with remaining red pepper-walnut pesto. Bon appètit!
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