Smoked Almond-Crusted Chicken

with red pepper cauliflower

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy, Tree Nuts

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

There's an old saying, going back to the ancient days of when we used to stir foods in cauldrons over flames: sometimes you want a nut for dinner, and other times you don't. Wait… you're telling us that's not a saying? And it's not old? Well, nuts. We want a nut for dinner with this succulent chicken crusted in smoky, salty almonds. We also want the roasted red pepper cauliflower on the side. And this meal is good on calories and carbs? You don't say.

In Your Box (serves 2)

  • 2 tsp. Chimichurri Seasoning
  • Info
    0.42 oz. Mayonnaise
  • Info
    1 oz. Sour Cream
  • Info
    2 Tbsp. Italian Panko Blend
  • 1 Tbsp. Cornstarch
  • Info
    1 Tbsp. Roasted Red Pepper Pesto
  • 12 oz. Cauliflower Florets
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Smoked Almonds

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
    564
  • Carbohydrates
    20g
  • Fat
    32g
  • Protein
    43g
  • Sodium
    1668mg

Recipe Steps

You Will Need

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

Before You Cook

  • 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 ¼ 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), ¼ 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.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, spooning sauce onto chicken. Bon appétit!

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