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
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.
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.
You Will Need
Before You Cook
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
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.
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.
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.
Make the Sauce
In mixing bowl used for panko, combine sour cream, mayonnaise, remaining chimichurri seasoning, and a pinch of pepper. Set aside.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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