Walnut-crusted chicken diavola with lemon-roasted cauliflower

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

Walnut-crusted chicken diavola with lemon-roasted cauliflower

Walnut-crusted chicken diavola with lemon-roasted cauliflower

Dairy-Free, Soy-Free, Mediterranean, Diabetes-Friendly, Carb-Conscious, Protein Plus

2 Servings, 640 Calories/Serving

30–45 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 organic cauliflower
  • 1 organic lemon
  • ⅓ cup pitted Castelvetrano olives
  • ¼ cup walnuts
  • 1 or 2 organic shallots
  • ½ cup panko
  • ¼ teaspoon cayenne (optional)
  • 1 organic egg
  • 2 boneless skinless chicken breasts (about 6 ounces each)
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 640, Total Fat 42g (54% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 520mg (23% DV), Total Carb. 33g (12% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 36g
Contains: Eggs, Tree Nuts (walnut), 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, Sesame.

Instructions

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

Wash produce before use

1

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 the zest for the panko mixture. Trim the ends and cut the lemon in half lengthwise, then crosswise into thin half-moons. [Zest 1 lemon; cut both lemons into thin half-moons.]
  • Coarsely chop the olives, checking for any pits.
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. Keep the oven set at 425°F.
While the cauliflower mixture roasts, prepare the panko and the chicken.

2

Prep the panko mixture

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

3

Prep the chicken

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

4

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, 10 to 12 minutes.

Serve

Transfer the chicken and cauliflower to individual plates and serve.
Kids Can!
  • Toss the cauliflower with the lemon slices and oil.
  • Measure the shallots.
  • Time the cooking.
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