Walnut-crusted chicken diavola with lemon-roasted cauliflower
Mediterranean, Dairy-Free, Diabetes-Friendly, Soy-Free
Panko bread crumbs and walnuts bring all the crunch in this lighter (and we’d say tastier) pan-cooked take on classic chicken diavola.
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 whole wheat panko
- ¼ teaspoon cayenne (optional)
- 1 organic egg
- 2 boneless skinless chicken breasts (about 6 ounces each)
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.
Calories: 700, Protein: 51g (102% DV), Fiber: 9g (36% DV), Total Fat: 43g (66% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 13g, Saturated Fat: 5g (25% DV), Cholesterol: 165mg (55% DV), Sodium: 570mg (24% DV), Carbohydrates: 32g (11% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
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.