Walnut-crusted chicken diavola with lemon-roasted cauliflower

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Walnut-crusted chicken diavola with lemon-roasted cauliflower

Soy-Free, Dairy-Free

2 Servings, 750 Calories/Serving

30 – 45 Minutes

Panko bread crumbs and walnuts bring all the crunch in this healthier (and we’d say tastier) pan-cooked take on chicken diavola.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 head cauliflower
  • 1 lemon
  • ⅓ cup pitted green olives
  • ¼ cup walnuts
  • 1 red onion
  • ½ cup whole wheat panko
  • ¼ teaspoon cayenne (optional)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 pasture-raised organic egg
  • 1 tablespoon Dijon mustard

Chef's Tip

If you have a food processor, use it in place of a knife for the walnuts in Step 2: with the blade attachment, pulse them a few times until finely chopped.

Nutrition per serving

Calories 730, Protein: 750, Protein: 52g (104% DV), Fiber: 9g (36% DV), Total Fat: 45g (69% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 13g, Saturated Fat: 6g (30% DV), Cholesterol: 200mg (67% DV), Sodium: 820mg (34% DV), Carbohydrates: 37g (12% DV), Total Sugars: 9g, Added Sugar: 0g (0% DV).
Contains: Eggs, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and roast the cauliflower

Heat the oven to 425°F.
  • Cut the cauliflower into 1-inch florets, discarding any leaves or thick stalks.
  • Zest the lemon; set aside for the panko mixture. Trim off the ends and cut the lemon in half lengthwise, then crosswise into thin half-moons.
  • Coarsely chop the olives.
On a sheet pan, toss the cauliflower with the lemon slices and 1 to 2 tablespoons oil; season generously with salt and pepper. Spread in an even layer and roast, stirring halfway through, until the cauliflower is tender and starting to brown and the lemon has caramelized, 12 to 15 minutes. Remove from the oven, toss with the olives, and season to taste with salt and pepper.
While the cauliflower mixture roasts, prepare the panko and the chicken.


Prep the panko mixture

  • Finely chop the walnuts.
  • Peel and finely chop enough onion to measure 1 tablespoon [2 TBL]; save the remaining onion for another use.
  • In a plate or shallow bowl, toss together the panko, walnuts, onion, lemon zest, and as much cayenne as you like. Season with salt and pepper and spread in an even layer.


Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • Crack the egg into a shallow bowl. Add the mustard and with a whisk or fork, lightly beat until just blended.
Dip the chicken into the egg; let the excess drip off, then lightly press the chicken into the panko mixture, coating all sides.


Cook the chicken

In a large ovenproof frying pan over medium heat, warm 2 tablespoons [¼ cup] oil until hot but not smoking. Add the chicken and cook, without turning, until golden brown but not yet cooked through, 2 to 3 minutes. Turn the chicken over, transfer the pan to the oven, and roast until the chicken is firm and cooked through, 8 to 10 minutes.



Transfer the chicken to individual plates and serve the cauliflower on the side.

Kids Can!

  • Toss the cauliflower with the lemon slices and oil.
  • Set the timer for roasting the cauliflower mixture.
  • Measure the onion.

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