Herb-Roasted Chicken

With Whipped Cauliflower and Lemon Gremolata

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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 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 you!
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.

In Your Box (serves 2)

  • 1 Lemon
  • 1 Green Onions
  • 2 Thyme Sprigs
  • 3 Garlic Cloves
  • 3 Parsley Sprigs
  • 1 Rosemary Sprigs
  • ½ oz. Capers
  • 2 Boneless Skinless Chicken Breasts
  • 10 oz. Cauliflower Florets
  • Info
    2 Low-Fat Cream Cheese

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
    270
  • Carbohydrates
    14g
  • Fat
    5g
  • Protein
    42g
  • Sodium
    702mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Colander
  • 2 Mixing Bowls
  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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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