with roasted cauliflower and blistered tomato-jalapeño relish
Prep & Cook Time:35-45 min.
Cook Within:5 days
A note about serious food allergies
Bold and bright flavors are the name of the game with this mojito lime chicken. A sweetened seasoning suffused with citrus and herbs like mint flavors a tender chicken breast while roasted cauliflower and a blistered tomato-jalapeño relish round out a low-cal, low-carb meal whose flavors just can't be beat.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into large bite-sized florets. Mince cilantro leaves and stems. Core Roma tomato and cut into ½" dice. Slice half the jalapeño into 1/8” rounds. Seed and mince remaining jalapeño. Zest and halve lime. Quarter one half and juice remaining half. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Cauliflower
Place cauliflower on prepared baking sheet. Drizzle with 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Toss to coat and spread into a single layer. Roast 10 minutes and remove from oven. Cauliflower will finish roasting in a later step. While cauliflower roasts, sear chicken.
Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook on one side until browned, 3-6 minutes. Flip chicken and sprinkle on half the seasoning blend (reserve remaining for garnish). Transfer to baking sheet with cauliflower, moving florets to one side to make room. Reserve pan; no need to wipe clean.
Finish the Chicken
Place baking sheet in oven and roast until cauliflower is browned and tender and chicken reaches a minimum internal temperature of 165 degrees, 6-9 minutes. While chicken and cauliflower roast, make relish.
Make the Tomato-Jalapeño Relish
Return pan used to cook chicken to medium-high heat. When pan is very hot, carefully add 1 Tbsp. olive oil, tomatoes and minced jalapeños (to taste). Cook undisturbed until lightly charred, 1-3 minutes. Remove from burner and stir in lime juice, half the cilantro (reserve remaining for garnish), half the zest (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper.
Plate the Dish
Place cauliflower on plate and top with pepitas and remaining lime zest. Set chicken in front of cauliflower and garnish with remaining seasoning blend (to taste). Spoon tomato-jalapeño relish in front of chicken. Garnish dish with remaining cilantro, jalapeño slices (to taste), and lime quarters.
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