Parmesan and Red Pepper-Crusted Chicken with Cauliflower and Tomatoes
easy prep & pan included
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
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.
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
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.
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.
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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