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
Hot honey is a truly inspired sauce slash condiment; did you think before this moment that you wanted spicy honey? You really, really do. It's lip-smacking good with this pretzel-crusted chicken, a crunchy-salty experience you'll savor. Spicy-sweet-crunchy-salty? Pretty soon we'll have our own food show on a streaming service near you!
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
Before You Cook
Prepare the Ingredients
Cut cauliflower florets into 1” pieces.
Combine pretzel breading and 1 tsp. olive oil in a mixing bowl. Set aside.
Combine honey and red pepper flakes (to taste) in another mixing bowl. Set aside.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
If using pork chops, season same amount.
Prepare the Chicken
In another mixing bowl, thoroughly combine flour and 1 Tbsp. water.
Place chicken breasts on prepared baking sheet. Brush or spoon flour-water mixture on chicken and top with pretzel breading-olive oil mixture, pressing gently to adhere.
If using pork chops, follow same instructions.
Cook the Chicken
Roast chicken in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-20 minutes.
If using pork chops, roast until pork reaches a minimum internal temperature of 145 degrees, 12-14 minutes.
While chicken roasts, cook cauliflower.
Cook the Cauliflower
Bring a medium pot with cauliflower covered by water to a boil, covered. Cook until fork-tender, 10-12 minutes.
Drain cauliflower in a colander and return to pot. Add sour cream, cheese, ¼ tsp. salt, and a pinch of pepper and mash until smooth. Cover and set aside.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on hot honey. Bon appétit!
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