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
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.
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
Large Oven-Safe Non-Stick Pan
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
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.
Marinate Tomatoes and Mozzarella
Mince garlic. Slice Roma tomato into six ¼" rounds. Slice mozzarella into six ¼" 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.
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 ½" in diameter and ½" 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.
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.
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.
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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