Oven-Ready

Parmesan and Red Pepper-Crusted Chicken with Cauliflower and Tomatoes

easy prep & pan included

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

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

In Your Box (serves 2)

  • 8 oz. Cauliflower Florets
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 fl. oz. Basil Pesto Aioli
  • Info
    ½ oz. Crispy Red Peppers
  • 1 tsp. Seasoned Salt Blend
  • Info
    1 oz. Shredded Parmesan Cheese
  • 2 oz. Roasted Red Tomatoes

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
    485
  • Carbohydrates
    15g
  • Fat
    27g
  • Protein
    46g
  • Sodium
    1690mg

Recipe Steps

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
  1. 1

    Bake the Cauliflower

    Preheat oven to 425 degrees. Thoroughly rinse any fresh produce and pat dry. Combine cauliflower, half the seasoned salt (reserve remaining for tomatoes), and 1 tsp. olive oil in provided tray. Spread into a single layer. Bake uncovered in hot oven, 10 minutes.

  2. 2

    Add the Chicken

    Carefully, remove tray from oven. Stir in tomatoes, remaining seasoned salt, and 1 tsp. olive oil. Push to one side. Tray will be hot! Use a utensil. Pat chicken dry. Add chicken to empty space in tray and top evenly with a pinch of salt and pepper, aioli, crispy red peppers, and Parmesan.

  3. 3

    Bake the Dish

    Bake again uncovered until cauliflower is tender and chicken reaches a minimum internal temperature of 165 degrees, 18-20 minutes. Carefully remove from oven. Bon appétit!

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