All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
Eating well has never looked so luxurious and elegant with this herb-roasted chicken paired with creamy whipped cauliflower. We top it all with a zesty and bright gremolata (a mixture of lemon zest, fresh herbs, briny capers, and garlic) to create a sunny finish to your day.
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
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
Prepare the Ingredients
Preheat the oven to 375 degrees and line a baking sheet with foil or parchment paper. Thoroughly rinse produce and pat dry. Halve lemon and zest both halves. Thinly slice green onions on a bias (angle). Stem thyme and coarsely chop leaves. Mince garlic. Finely chop parsley. Stem rosemary and coarsely chop leaves. Drain the capers. Rinse the chicken breasts and pat dry.
Prepare the Whipped Cauliflower
Bring a medium pot with cauliflower florets and a pinch of salt, covered with cold water to a boil over high heat. Let boil for 8-10 minutes or until fork tender. Drain, reserving ½ cup of the cooking water. In same pot, add cauliflower, half the garlic, cream cheese, and a pinch of salt and pepper. With a fork or whisk, mash ingredients together until smooth with only a few lumps. If necessary, use reserved cooking water to make whipped cauliflower smoother. Keep warm until ready to serve.
Prepare the Gremolata
In a mixing bowl, combine the capers, lemon zest, lemon juice, remaining garlic, parsley, green onions (reserving a pinch for garnish), and 1 tsp. olive oil. With a fork or wooden spoon, gently mash the ingredients together to release the aromatics of the lemon and herbs. Add a pinch of salt and pepper and keep at room temperature until ready to serve.
Bake the Chicken
In a separate mixing bowl, combine the chopped thyme, rosemary, and 2 tsp. olive oil and mix. Add the chicken breasts and evenly coat with herb mixture. Arrange coated chicken on the lined baking sheet, add salt and pepper to taste, and bake on middle rack for 12-14 minutes or until internal temperature reaches a minimum of 165 degrees. Once done, let chicken rest before serving.
Plate the Dish
Add a serving of whipped cauliflower to each plate. Place a chicken breast atop the cauliflower. Drizzle a hearty spoonful of gremolata over the chicken. Garnish with remaining green onion and a crack of black pepper.
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