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Chicken Breast , Cauliflower, and Balsamic Brussels Sprouts
- Airline Skin on Chicken Breast
- Garlic Herb Spread Cheese
- Almond Milk
- Brussels Sprouts
- Balsamic Glaze
1.Preheat the oven to 425.
2.Cauliflower - Place the florets into a medium pot with almond milk, the Garlic Herb Cheese Spread, salt and pepper. Cover the pot and turn burner to simmer.
1.Steam for 25-30 minutes until cauliflower is nice and soft.
1.Keep an eye on the cauliflower to make sure it doesn’t burn on bottom.
2.Put all the cauliflower and the liquid in a blender or food processer. Blend until creamy.
3.Put the purée back in the pot on a very low simmer without the top to keep it hot until you are ready to eat.
3.Brussels Sprouts –On a sheet pan add, salt, pepper and olive oil to brussels sprouts and place on sheet pan cut side down.
1.Roast for 20-25 minutes until slightly brown and fully cooked.
2.Check on the brussels sprouts about 12-15 minutes in because they might need to be flipped to the other side.
3.In a small pot put the Balsamic glaze and bring to a light simmer for 5 minutes or so, until it just starts to thicken.
4.Once the brussels sprouts are fully roasted, in a separate bowl add the sprouts and slowly add the balsamic glaze until they are completely covered.
4.Chicken – In an oven-proof pan.
1.Pat dry the chicken with a paper towel, then salt and pepper both sides,.
2.Preheat the pan over medium high heat and add olive oil.
3.Place the chicken skin side down on the pan, slightly pressing down on the chicken. Sear the skin side for 2-3 minutes until skin is crispy and golden brown.
4.Flip to the other side and then place in the oven in same pan for 9-12 minutes until fully cooked. Firm to touch and an internal temperature of 160 degrees, Please reference back for guidance.