Meal Kit
Smoky Aioli Chicken
with chimichurri cauliflower
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g net carbsOver 30g protein
- Keto-Friendly
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lime
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0.88 oz. Mayonnaise
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⅓ oz. Panko Breadcrumbs
- ¼ oz. Cilantro
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
- ½ tsp. Smoked Paprika
- ¾ tsp. Amarillo 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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Calories470
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Carbohydrates17g
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Net Carbs13g
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Fat28g
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Protein39g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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 antibiotic free chicken, pat dry. Follow same instructions.
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1 Prepare the Chicken
Place panko on a plate and spread into an even layer.
Pat chicken dry. Season both sides with half the amarillo seasoning (reserve remaining for aioli) and half the smoked paprika (reserve remaining for aioli).Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
3 Prepare Ingredients and Make Chimichurri
Cut cauliflower into 2” pieces.
Stem and coarsely chop cilantro.Halve lime. Cut one half into wedges and juice the other half.Mince garlic.In a mixing bowl, combine cilantro, 2 tsp. olive oil, a pinch of salt, 2 tsp. lime juice (reserve remaining for aioli), half the garlic (reserve remaining for cauliflower), and red pepper flakes (to taste). Set aside. -
4 Cook the Cauliflower
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add cauliflower, remaining garlic, and 1/4 tsp. salt to hot pan. Stir occasionally until combined, 1-2 minutes.Add 2 Tbsp. water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until cauliflower is tender, 10-12 minutes.Remove from burner. Stir in half the chimichurri (to taste; reserve remaining for garnish) until coated.While cauliflower cooks, continue recipe. -
5 Make Smoky Lime Aioli and Finish Dish
In another mixing bowl, combine 1 tsp. remaining lime juice, mayonnaise, remaining smoked paprika, and remaining amarillo seasoning. Set aside.
Plate dish as pictured on front of card, topping chicken with smoky lime aioli. Garnish cauliflower with remaining chimichurri (to taste). Squeeze lime wedges over to taste. Bon appétit!
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