Meal Kit
Breaded Italian Chicken
with cauliflower mash
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Variety is the spice of life, and variety of textures can make or break a meal. (You don't want a soggy mess or a meat that takes you twenty minutes to chew!) The pieces of this meal come together for a complete picture of transcendent texture. Marinara sauce contrasts with crispy panko, and when topping chicken cooked to tender perfection, the texture trio is heavenly to taste and chew. The cauliflower mash is all creamy softness, and a bite with both together is a textural clinic, a mouthfeel like none other.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cauliflower Florets
- 3 fl. oz. Marinara Sauce
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2 oz. Sour Cream
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1 oz. Grated Parmesan
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¼ cup Panko Breadcrumbs
- ¼ oz. Parsley
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) d3VZwy3D
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Calories480
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Carbohydrates24g
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Net Carbs16g
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Fat21g
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Protein48g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
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
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1 Prepare the Ingredients
Coarsely chop cauliflower florets.
Stem and mince parsley.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. -
2 Cook the Cauliflower
Bring a medium pot with cauliflower, 11/2 cups water, and 1/4 tsp. salt to a boil over high heat.
Reduce heat to medium-high and stir occasionally until water evaporates completely, 15-17 minutes. Make sure no water is left in pot; remaining water will make cauliflower runny.Remove from burner. Add sour cream and half the Parmesan (reserve remaining for topping) and mash until mostly smooth. Taste, and season with a pinch of salt if desired. Set aside.While cauliflower cooks, toast panko. -
3 Toast the Panko
Place a medium oven-safe pan over medium-high heat. Add 1 tsp. olive oil and panko to hot pan. Stir constantly until toasted, 1-2 minutes.
Transfer panko to a mixing bowl and combine with half the parsley (reserve remaining for garnish) and remaining Parmesan. Set aside.Wipe pan clean and reserve. -
4 Roast the Chicken
Return pan used to toast panko to medium heat.
Add 2 tsp. olive oil and chicken breasts to hot pan. Cook undisturbed until browned on one side, 4-5 minutes.Flip chicken, and top with marinara. Place pan in hot oven and roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.Remove from oven. Place a dry towel on handle of pan to indicate it's hot. -
5 Finish the Dish
Carefully, top chicken breasts with toasted panko.
Return pan to oven and toast until slightly browned, 1-2 minutes.Plate as pictured on front of card, garnishing with remaining parsley. Bon appétit!
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