Culinary Collection

Herb Crusted Chicken

with cheesy cauliflower and broccoli and tomato butter sauce

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    ¼ cup Italian Panko Blend
  • 6 oz. Cauliflower Florets
  • 6 oz. Broccoli Florets
  • 2 oz. Roasted Red Tomatoes
  • Info
    1 oz. Shredded White Cheddar Cheese
  • Info
    0.42 oz. Mayonnaise
  • Info
    4 fl. oz. Cream Sauce Base
  • ¼ oz. Parsley
  • Info
    ⅓ oz. Butter
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    593
  • Carbohydrates
    22g
  • Fat
    32g
  • Protein
    47g
  • Sodium
    1686mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Medium Non-Stick Pans
  • 2 Baking Sheets
  • 1 Mixing Bowl

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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