Walnut-crusted chicken diavola with lemon-roasted cauliflower
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
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.
Prep and roast the cauliflower
- 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.
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.
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.
Cook the chicken
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.