Parmesan and Red Pepper-Crusted Chicken with Garlic 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 oz. Shredded Parmesan Cheese
  • ½ tsp. Garlic Salt
  • Info
    1 fl. oz. Basil Pesto Aioli
  • Info
    ½ oz. Crispy Red Peppers
  • 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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine cauliflower, half the garlic 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 garlic 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, Parmesan, and crispy red peppers.

    [PIC: veg on one side, chicken with red peppers being added on the other side]

  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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