Meal Kit
Roasted Bone-In Chicken Breast with Marsala Sauce
and pecorino roasted cauliflower
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Patrick Le Beau
There's nothing like bone-in skin-on chicken; a bit more time, a bit more care, but the tender and juicy meat, plus the flavor retention, makes it all worth it. And if you're worried about the effort, worry not: in this recipe, it's seared, then roasted with fresh cauliflower, making the oven do all the work for you. A tomato marsala sauce pairs perfectly, giving you restaurant quality in the comfort of your own kitchen. Tip: To remove the core of a tomato, carefully cut a shallow circle around the stem with a small knife, then remove circle.
In Your Box (serves 2)
- 16 oz. Bone-in Skin-On Chicken Breasts
- 12 oz. Cauliflower Florets
- 2 Roma Tomatoes
- 1 Shallot
- 1 oz. Marsala Cooking Wine
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1 oz. Grated Romano Cheese
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⅗ oz. Butter
- 1 tsp. Sugar
- 1 tsp. Seasoned Salt Blend
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.
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Nutrition (per serving) n3vEv1Oe
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Calories690
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Carbohydrates23g
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Net Carbs17g
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Fat41g
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Protein54g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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
Customize It Instructions
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If using boneless skinless chicken breast, follow same instructions as skin-on chicken in Steps 1 and 2, searing until browned, 2-3 minutes per side. Follow same instructions as skin-on chicken in Step 3, roasting until chicken reaches minimum internal temperature, 10-12 minutes. Then roast cauliflower and cheese until cauliflower is tender, 5-7 minutes.
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If using pork tenderloin, follow same instructions as skin-on chicken in Steps 1 and 2, searing until browned, 3-4 minutes per side. Follow same instructions as skin-on chicken in Step 3, roasting until chicken reaches minimum internal temperature, 13-16 minutes. Then roast cauliflower and cheese until cauliflower is tender, 3-4 minutes.
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1 Prepare the Ingredients
Peel and mince shallot.
Core tomato and cut into 1/4" dice.Cut cauliflower into bite-sized pieces, if necessary.Pat chicken breasts dry, and season both sides with half the seasoned salt (reserve remaining for cauliflower). -
2 Sear the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan, skin side down, and sear until browned, 4 minutes.
Flip chicken, and sear until browned, 3 minutes.Transfer chicken to one side of prepared baking sheet, skin side up. Chicken will finish cooking in a later step.Reserve pan; no need to wipe clean. -
3 Roast the Cauliflower and Chicken
Place cauliflower on empty side of baking sheet and toss with 2 tsp. olive oil and remaining seasoned salt.
Spread cauliflower into a single layer on its side. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 17-19 minutes.Remove cooked chicken to a plate and tent with foil.Top cauliflower with cheese and roast again until cheese melts, 2-4 minutes.While cauliflower and cheese roast, make sauce. -
4 Make the Sauce
Return pan used to cook chicken to medium-high heat. Add shallot to hot pan and stir occasionally, 1 minute.
Add tomato, 1/4 tsp. salt, and a pinch of pepper. Stir occasionally until starting to soften, 2-3 minutes.Add marsala and sugar. Bring to a simmer. Once simmering, stir occasionally until sugar is dissolved and sauce is slightly thickened, 1-2 minutes.Remove from burner and swirl in butter. -
5 Finish the Dish
Plate dish as pictured on front of card, placing chicken on sauce. Bon appétit!
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