Meal Kit
Flavors of Buffalo Bleu Cheese Chicken Breast
with Buffalo cauliflower and arugula salad
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Tree Nuts (Walnuts), Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Scott Gorsky
We put all the flavors of Buffalo wings (juicy chicken, buttery hot sauce, tangy blue cheese, and crisp celery) in a giant hopper, gave it a few spins, and bingo! Roasted cauliflower turns out to be a perfect vehicle for absorbing the luxurious hot sauce while blue cheese crumbles enrobe a tender chicken breast. An arugula salad with shaved celery and candied walnuts adds freshness and crunch for a delightfully jumbled experience.
In Your Box (serves 2)
- 1 Cauliflower Head
- 2 Boneless Skinless Chicken Breasts
- 1 Lemon
- 2 fl. oz. Frank's Red Hot Sauce
- 2 oz. Baby Arugula
- 1 Celery Stalk
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1½ oz. Blue Cheese Crumbles
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0.9 oz. Butter
- ¾ oz. Honey
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¾ oz. Walnut Halves
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) bO9BGv3n
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Calories530
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Carbohydrates20g
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Net Carbs13g
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Fat27g
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Protein49g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- Ice
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Medium 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
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1 Prepare the Ingredients
Remove leaves from cauliflower head, core, and cut into 1" pieces. Using a peeler, shave celery into long, thin ribbons across its length. Place ribbons in a medium bowl of ice water. Halve and juice lemon. Make Buffalo sauce by melting butter in a small pan over medium heat and whisking in hot sauce with 1 tsp. lemon juice. Alternatively, melt butter in a small bowl in microwave. Rinse chicken breasts, pat dry, and season with 1/2 tsp. salt and a pinch of pepper.
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2 Roast the Cauliflower
Spread cauliflower florets on prepared baking sheet, leaving enough room to add chicken later. Drizzle with 1 tsp. olive oil and season with 1/4 tsp. salt. Toss to coat evenly. Roast 18 minutes and remove from oven. Cauliflower should be almost fully tender, slightly caramelized, and will finish cooking with chicken breasts.
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3 Cook the Chicken
While cauliflower roasts, heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add chicken breasts to hot pan and sear 4-5 minutes per side, or until well-browned. After cauliflower roasts 18 minutes, remove from oven and add chicken breasts. Top chicken with bleu cheese crumbles (to taste) and brush cauliflower with Buffalo sauce (reserve 1 Tbsp. for plating). Return baking sheet to oven and roast 6-8 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Wipe pan clean.
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4 Make the Candied Walnuts
In pan used to sear chicken, combine honey, 1 Tbsp. water, and walnuts. Stir to combine and place over medium heat. Bring to a simmer and cook 3-4 minutes, or until water has mostly evaporated and walnuts are sticky and coated with honey.
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5 Make the Vinaigrette
Drain celery in colander and pat dry. Wipe bowl clean and whisk together 1 Tbsp. lemon juice, 2 Tbsp. olive oil, and a pinch of salt and pepper. Toss with celery and arugula.
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6 Plate the Dish
Place a serving of arugula salad on a plate and top with candied walnuts. Place chicken and cauliflower florets next to salad. Brush cauliflower with reserved Buffalo sauce (to taste) and serve.
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