Meal Kit

Smoked Almond-Crusted Chicken

with red pepper cauliflower and carrots

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)

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

  • Nutrition (per serving)

  • Calories
    584
  • Carbohydrates
    27g
  • Fat
    32g
  • Protein
    43g
  • Sodium
    1502mg

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
  1. 1

    Prepare the Ingredients

    Coarsely chop almonds. Cut cauliflower into bite-sized pieces, if necessary. Peel, trim, and cut carrot into ½" slices on an angle. 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.

  2. 2

    Season the Vegetables

    In another mixing bowl, combine cauliflower, carrot, 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 vegetables on one side of prepared baking sheet and spread into a single layer on their half.

  3. 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 top evenly with cornstarch-water, then panko-almond mixture, pressing gently to adhere. Wipe bowl used for panko-almond mixture clean and reserve. Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. While chicken roasts, make sauce.

  4. 4

    Make the Sauce

    In mixing bowl used for panko, combine sour cream, mayonnaise, remaining chimichurri seasoning, and a pinch of pepper. Set aside.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!

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