Meal Kit

Spinach and Parmesan-Stuffed Chicken

with lemon-garlic roasted cauliflower

Prep & Cook Time: 25-35 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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.

In Your Box (serves 2)

  • 1 Cauliflower Head
  • 2 Boneless Skinless Chicken Breasts
  • 1 Lemon
  • 4 oz. Grape Tomatoes
  • 4 oz. Baby Spinach
  • Info
    2 oz. Shaved Parmesan
  • Info
    ⅗ oz. Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Non-Stick Pan

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

    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 1/4 tsp. salt and a pinch of pepper.

  2. 2

    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 1/4 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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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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