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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
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We've taken classic chicken and roasted vegetables and given it a fresh makeover. This dish starts with tender chicken breasts, stuffed with a savory mixture of spinach and tomatoes and paired with bright lemon- and garlic-roasted cauliflower. And believe us, if you've never had roasted cauliflower before, this recipe will make you a devotee for life.
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
Medium Oven-Safe Non-Stick Pan
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
Remove leaves from cauliflower, core, and cut into bite-sized florets. Zest lemon, halve, and cut two thin rounds off ends. Juice remaining lemon. Mince garlic. Halve tomatoes. Stem and mince parsley. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Roast the Cauliflower
Toss cauliflower, 1 Tbsp. lemon juice (reserving remaining for stuffing), 1 Tbsp. olive oil, half the garlic (reserving remaining for stuffing), and ¼ tsp. salt and a pinch of pepper on prepared baking sheet. Spread into a single layer and roast until tender and caramelized, 22-25 minutes. While cauliflower roasts, prepare spinach stuffing.
Prepare the Spinach Stuffing
Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium heat. Add remaining garlic and cook until aromatic, 30-60 seconds. Add spinach and tomatoes and cook until spinach has just wilted, 1-2 minutes. Stir in half the Parmesan (reserve remaining for garnish), lemon juice (to taste), and a pinch of salt and pepper. Transfer stuffing to a plate and set aside to cool. Wipe pan clean and reserve.
Prepare and Sear the Chicken
Lay chicken on a cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so it remains in one piece. Open as you would a book. Stuff chicken with spinach stuffing. Melt butter in pan used to cook spinach over medium-high heat. Add stuffed chicken to hot pan and cook undisturbed until golden brown, 2-3 minutes.
Finish the Chicken
Flip chicken and top each with a lemon round. Place pan in oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 9-11 minutes. Remove pan from oven.
Finish the Dish
Place a stuffed chicken breast on a plate and serve with roasted cauliflower. Garnish with parsley, remaining Parmesan, and lemon zest (to taste).
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