Meal Kit
Smoked Almond-Crusted Chicken
with red pepper cauliflower and carrots
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Sarah Thomsen
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. Tip: To peel the carrot with less effort, lay it down on your cutting board peel one half, rolling it as you peel. (Be sure to peel in a motion away from you!)
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cauliflower Florets
- 8 oz. Carrot
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1 oz. Smoked Almonds
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1 oz. Sour Cream
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1 Tbsp. Roasted Red Pepper Pesto
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0.42 oz. Mayonnaise
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2 Tbsp. Italian Panko Blend
- 1 Tbsp. Cornstarch
- 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.
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Nutrition (per serving) A3KBAgO6
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Calories600
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Carbohydrates29g
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Net Carbs22g
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Fat34g
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Protein44g
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Sodium1570mg
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
Customize It Instructions
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. In Step 2, roast vegetables in hot oven, 6 minutes. Follow same instructions as chicken in Step 3, topping flesh side and roast until salmon reaches minimum internal temperature, 13-15 minutes.
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If using steak, follow same instructions as chicken in Step 1. In Step 2, roast vegetables in hot oven, 6 minutes. Follow same instructions as chicken in Step 3, roasting until steak reaches minimum internal temperature, 12-16 minutes.
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1 Prepare the Ingredients
Coarsely chop almonds.
Cut cauliflower into bite-sized pieces, if necessary.Peel, trim, and cut carrot into 1/2" 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 1/4 tsp. salt and a pinch of pepper. -
2 Season the Vegetables
In another mixing bowl, combine cauliflower, carrot, 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 vegetables on one side of prepared baking sheet and spread into a single layer on their half. -
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 Make the Sauce
In mixing bowl used for 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, topping chicken with sauce. Bon appétit!
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