with cheesy cauliflower and broccoli and tomato butter sauce
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
You Will Need
Medium Non-Stick Pans
Before You Cook
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
Roast the Broccoli and Cauliflower
Cut cauliflower and broccoli florets into 1” pieces.
Place cauliflower and broccoli on prepared baking sheet and spray with cooking spray. Toss with ¼ tsp. salt. Massage cooking spray and salt into vegetables.
Spread into a single layer and roast in hot oven until tender, 16-20 minutes.
While broccoli and cauliflower roast, prepare ingredients.
Prepare Ingredients and Make Topping
Stem and mince parsley.
Combine parsley and panko in a mixing bowl. Set aside.
Pat chicken dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Bake the Chicken
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes per side.
Transfer chicken to second prepared baking sheet. Wipe pan clean and reserve.
Top chicken evenly with mayonnaise, then half the panko mixture (reserve remaining for vegetables), pressing gently to adhere.
Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
While chicken roasts, make sauce.
Make the Cheese Sauce
Return pan used to cook chicken to medium heat. Add cream base to hot pan and bring to a simmer.
Once simmering, remove from burner and add cheese, stirring constantly until fully melted, 30-60 seconds.
Make Tomato Sauce and Finish Dish
Place another medium non-stick pan over medium-high heat. Add 3 Tbsp. water, tomatoes, and butter to hot pan. Stir to combine, then bring to a simmer.
Once simmering, cook until fully combined, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping chicken with tomato sauce. Pour cheese sauce over cauliflower and broccoli and top evenly with remaining panko mixture. Bon appétit!
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