Meal Kit
Chicken a la King
With Mushrooms, Peppers, Peas, and Cauliflower "Rice"
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Jimmy Madla
Not named after the REAL "King", Elvis Presley, this comfort classic is named after Bill King, the line cook who worked at a Pennsylvania hotel in the 1890s. Our healthier version of Bill's creation will warm your heart with tender chunks of chicken and vegetables bathed in a rich, creamy sauce. Cauliflower "rice" makes this meal unique, even more delicious, and gluten free! #TCB
In Your Box (serves 2)
- 8 oz. Cauliflower Florets
- 1 Red Bell Pepper
- 6 oz. Cremini Mushrooms
- 3 oz. Frozen Peas
- 1 Shallot
- 5 Parsley Sprigs
- 1½ Tbsp. Cornstarch
- 2 tsp. Gluten Free Minor's Chicken Base
- 12 Chicken Tenders
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8 fl. oz. Canned Evaporated Whole Milk
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) oqly70Ok
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Calories320
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Carbohydrates41g
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Net Carbs34g
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Fat9g
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Protein16g
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Sodium230mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Box Grater
- 1 Small Pot
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
Rinse red pepper, cauliflower, mushrooms, and parsley. Core red pepper and cut into a 1/4” dice. Stem, and mince parsley. Slice mushrooms. Mince shallot. Rinse chicken tenders, pat dry, cut into 1” pieces, and season with salt and pepper
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2 Grate the Cauliflower
Carefully grate the cauiflower over the large holes of a box grater or use the grating blade on your food processor to make cauliflower “rice.”
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3 Cook the Chicken
Warm a medium pan over medium heat and add 1 tsp. olive oil, diced chicken, diced red pepper, minced parsley (reserving a bit for garnish), sliced mushrooms, and minced shallot. Cook for 5-7 minutes, or until chicken begins to firm up and vegetables begin to soften. Add chicken base to pan and stir to incorporate. Add evaporated milk, peas and 4 oz. water, and cook for another 4-6 minutes, or until chicken is fully cooked.
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4 Cook Cauliflower "Rice"
Place grated cauliflower in a small pot with 1/4 cup of water. Season with a pinch salt and heat over medium-low heat for 4-5 minutes, or until cauliflower is just warmed through. Cover and set aside.
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5 Finish the Sauce
Mix the cornstarch with 2 Tbsp. water and pour into pan with chicken mixture. Cook and stir until sauce thickens enough to draw a line with a spoon through the chicken mixture, about 1-2 minutes. If sauce is too thick, you may thin the sauce with water, 1 Tbsp. at a time until sauce perfectly coats the chicken. Chefs call this perfect sauce viscosity, "nappe". Remove from heat.
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6 Plate the Dish
Divide the chicken mixture between two rimmed plates or bowls. Scoop a portion of cauliflower “rice” on top of the chicken, and garnish with remaining parsley.
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