Pretzel-Crusted Chicken with Hot Honey

and cheddar-cauliflower mash

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

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

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!

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    3 Tbsp. Pretzel Breading
  • 1 fl. oz. Honey
  • 12 oz. Cauliflower Florets
  • Info
    ¼ oz. Flour
  • ¼ tsp. Red Pepper Flakes
  • Info
    1 oz. Sour Cream
  • Info
    3 oz. Shredded Cheddar Cheese

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
    559
  • Carbohydrates
    31g
  • Fat
    24g
  • Protein
    54g
  • Sodium
    1569mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 3 Mixing Bowls
  • 1 Medium Pot
  • 1 Colander

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on hot honey. Bon appétit!

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