Walnut-crusted chicken diavola with lemon-roasted cauliflower
Williams Sonoma

Walnut-crusted chicken diavola with lemon-roasted cauliflower

Dairy-Free, Soy-Free

2 Servings, 730 Calories/Serving

30 – 40 Minutes

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

In your bag

  • 1 head cauliflower
  • 1 lemon
  • ⅓ cup pitted green olives
  • ¼ cup walnuts
  • 1 or 2 shallots
  • ½ cup whole wheat panko
  • ⅛ 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



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 shallots to measure 1 tablespoon; save any remaining shallots for another use.
In a shallow bowl, toss together panko, walnuts, shallots, 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 another 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 oil until hot but not smoking. Add the chicken and cook, without turning, until golden brown, 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.

Calories 730, Protein: 730, Protein: 51g (102% 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: 34g (11% DV), Total Sugars: 8g, 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.