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
Cheesy… it's the saccharine moments at the end of old sitcoms, where lessons were learned and hugs exchanged. Cheesy is the greeting card your Aunt sent you for graduation. Cheesy is Dad jokes. Cheesy is also this delectable dinner, with a cauliflower gratin made of creamy cream cheese and nutty, salty Parmesan. Cheesy is also this chicken, crusted in the light tang of gorgeous goat cheese. Cheesy… it's what's for dinner. Tip: Easier way to mince parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
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
Small Oven-Safe Casserole Dish
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
Customize It Instructions
If using filet mignon, follow same instructions in Steps 1 and 4, searing undisturbed 2-3 minutes per side. Follow same instructions with topping, and place pan in hot oven. Roast until filets reach a minimum internal temperature of 145 degrees, 7-9 minutes.
Prepare the Ingredients
Cut cauliflower into bite-sized pieces.
In a mixing bowl, combine pine nuts and goat cheese (crumbling with your hands if necessary). Set aside.
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Start the Roasted Red Pepper Cauliflower
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp. olive oil. Add cauliflower to hot pan and stir occasionally until lightly browned, 4-5 minutes.
Transfer cauliflower to prepared casserole dish. Return pan to burner and reduce heat to medium.
Add ½ cup water, cream cheese, red pepper pesto, half the Parmesan (reserve remaining for casserole topping), ¼ tsp. salt, and a pinch of pepper to hot pan. Stir to combine, then bring to a simmer.
Once simmering, stir often until combined and slightly thickened, 1-2 minutes.
Remove from burner.
Finish the Roasted Red Pepper Cauliflower
Place casserole dish on prepared baking sheet to catch any drips. Pour sauce over cauliflower and top evenly with panko and remaining Parmesan. Wipe pan clean and reserve.
Bake in hot oven until cauliflower is fork-tender and sauce is bubbling, 12-15 minutes.
While cauliflower bakes, cook chicken.
Cook the Chicken
Return pan used to cook sauce to medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Remove from burner. Flip chicken, and top evenly with pine nut-goat cheese mixture. Place pan in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Be careful removing from oven; handle will be hot!
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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