Meal Kit
Margherita Chicken Breast
with Parmesan-cauliflower fritters
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
Juicy roasted chicken breast is topped "Margherita" style with fresh mozzarella, tomatoes, and Italian herbs. Unbelievably delicious cauliflower fritters and sautéed spinach round out this culinary treat.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 10 oz. Cauliflower Florets
- 1 Roma Tomatoes
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4 oz. Ovolini Mozzarella
- 4 oz. Spinach
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1½ fl. oz. Liquid Egg
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1½ oz. Grated Parmesan Cheese
- ⅓ fl. oz. Balsamic Glaze
- 2 tsp. Cornstarch
- 1 Garlic Clove
- 2 tsp. Italian Seasoning Blend
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) lOb4voPV
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Calories550
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Carbohydrates21g
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Net Carbs17g
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Fat25g
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Protein61g
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Sodium1050mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Colander
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Oven-Safe 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
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1 Blanch Cauliflower and Make Fritter Mixture
Cut cauliflower florets into 1" pieces. Add cauliflower to boiling water and cook 7-9 minutes, or until tender. Drain in colander, rinse with cold water, shake off excess water, and let cool for 5 minutes. Wrap cooled cauliflower in a clean kitchen towel and squeeze out excess water over sink. Return to pot. Mash cauliflower until mostly smooth (consistency of lumpy mashed potatoes). Add Parmesan cheese, liquid egg, cornstarch, and half the Italian seasoning. Season with a pinch of salt and pepper.
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2 Marinate Tomatoes and Mozzarella
Mince garlic. Slice Roma tomato into six 1/4" rounds. Slice mozzarella into six 1/4" rounds. Place tomato, garlic, and mozzarella in a mixing bowl with 2 tsp. olive oil, remaining Italian seasoning, and a pinch of salt and pepper. Toss to combine.
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3 Form and Cook Cauliflower Fritters
Heat 1 Tbsp. olive oil in a large non-stick pan over medium heat. Form cauliflower mixture into 6 pucks, about 2 1/2" in diameter and 1/2" thick. Add to pan and cook 5-7 minutes per side, or until well-browned. Transfer to a plate, wipe pan clean, and return to medium-high heat.
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4 Sear the Chicken
Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in pan used for fritters. Add chicken breasts and sear 3-5 minutes per side, or until well-browned. Remove to baking sheet, wipe pan clean again, and return to medium heat.
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5 Finish Chicken and Wilt Spinach
Top chicken breasts with alternating rounds of tomato and mozzarella. Bake 8 minutes, or until cheese is slightly melted and chicken reaches a minimum internal temperature of 165 degrees. While chicken bakes, heat 1 tsp. olive oil in pan used in previous step. Add spinach and cook 3 minutes, or until slightly wilted. Season with a pinch of salt and pepper.
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6 Plate the Dish
Serve 3 fritters on a plate along with wilted spinach and Margherita chicken breast. Garnish chicken with a drizzle of balsamic glaze.
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