Meal Kit
Smoked Almond-Crusted Chicken
with red pepper cauliflower
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Eggs, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
Chef
Patrick LeBeau
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
- 1 oz. Smoked Almonds
- 1 oz. Sour Cream
- 1 Tbsp. Roasted Red Pepper Pesto
- 0.42 oz. Mayonnaise
- 2 Tbsp. Italian Panko Blend
- 1 Tbsp. Cornstarch
- 2 tsp. Chimichurri Seasoning
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)
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Calories580
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Carbohydrates24g
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Net Carbs19g
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Fat34g
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Protein44g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 3 Mixing Bowls
- 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
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1 Prepare the Ingredients
Coarsely chop almonds.
Cut cauliflower into bite-sized pieces, if necessary.In a mixing bowl, combine cornstarch and 2 tsp. cold water. Set aside.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.If using salmon, sirloin steaks, or bone-in pork chops, pat dry and season same amount. Season salmon on flesh side only. -
2 Prepare the Cauliflower
In another mixing bowl, combine cauliflower, pesto, 1 Tbsp. olive oil, half the chimichurri seasoning (reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into cauliflower.
Place cauliflower on prepared baking sheet. Spread into a single layer on one half.If using salmon, roast cauliflower in hot oven, 7 minutes. Remove from oven. -
3 Roast the Chicken and Cauliflower
In another mixing bowl, combine panko, almonds, and 2 tsp. olive oil. Stir cornstarch-water mixture again to recombine.
Place chicken on empty half of baking sheet, and drizzle evenly with cornstarch-water mixture. Top chicken evenly with panko-almond mixture, pressing gently to adhere.Roast in hot oven until cauliflower is tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes.Wipe out bowl used for panko-almond mixture and reserve. While chicken roasts, make sauce.If using salmon, sirloin steaks, or bone-in pork chops, follow same instructions for crust. Roast salmon until it reaches a minimum internal temperature of 145 degrees, 12-15 minutes. Roast steaks or pork chops in hot oven until they reach a minimum internal temperature of 145 degrees, 16-20 minutes. -
4 Make the Sauce
In mixing bowl used to combine panko, combine sour cream, mayonnaise, remaining chimichurri seasoning, and a pinch of pepper. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, spooning sauce onto chicken. Bon appétit!
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