COCONUT PECAN CRUSTED CHICKEN Bell Pepper & Onion Cauliflower “Rice,” Chipotle Aïoli with Lime

COCONUT PECAN CRUSTED CHICKEN Bell pepper & onion cauliflower “rice,” chipotle aïoli with lime

COOK TIME SERVINGS CALORIES PER SERVING NET CARBS PER SERVING MENU 25 MIN 2 600 14 GRAMS KETO // PALEO // GLUTEN-FREE

Crunchy coated chicken is always a recipe INGREDIENTS (8 ITEMS) WHAT YOU’LL NEED for success. This gluten-free version swaps 1 ¾ oz Green bell pepper large sauté pan breadcrumbs for a flavorful combination of 1 whole Yellow onion baking sheet

shredded coconut and buttery pecans. They’re ¼ oz Shredded coconut T measuring cup & spoons pulsed together until finely ground, then mounded ½ oz Pecans T food processor atop chicken cutlets. The chicken is roasted to 2 (5 oz) Chicken cutlets* thermometer juicy perfection while the crust turns crunchy and 1 ¾ oz Chipotle aïoli with lime E oven mitt deliciously toasty. It’s served atop cauliflower “rice” 2 cups Cauliflower “rice” cooking oil with studded bell pepper, onion, and roasted red 1 oz Roasted red peppers salt & pepper peppers, then finished with a drizzle of chipotle aïoli with lime for some spicy-smoky richness. ALLERGENS

T TREE NUTS (coconut, pecans)

E EGGS KING O FO O R C If you ordered the 4-serving version of this meal, 4 refer to the guidelines in Step 1.

Certified gluten-free by the Gluten Intolerance *Chicken is fully cooked when internal temperature reaches 165 degrees. Group’s Gluten-Free Safe Spot Program. Wash and dry fresh produce. Wash hands and surfaces after handling raw poultry. Consuming raw or undercooked poultry GREEN CHEF IS PROUD to be a USDA Certified Organic company. may increase your risk of foodborne illness. Go to greenchef.com/faq for safe cooking guidelines and to learn more about All produce and eggs are organic unless otherwise labeled. food allergens. Questions? Contact us at (888) 236-7295.

G C 04 COCONUT PECAN CRUSTED CHICKEN

PREP 1 1 O Preheat oven to 425 degrees. O Small dice green bell pepper* into pieces, about ¼ inch each. O Cut ends off yellow onion and discard peel. Halve lengthwise. Lay flat and small dice into pieces, about ¼ inch each. *The ingredient you received may be a different color.

KING F O O O R If you ordered the 4-serving version of this meal, modify this recipe by doubling the

C 4 measurements (where it makes sense) and using bigger pots, pans, and bowls.

2 3

MAKE COCONUT PECAN TOPPING 2 O Place shredded coconut and pecans in a food processor. Pulse until coconut and pecans are incorporated. *If you don’t have a food processor, finely chop pecans and stir together with coconut in a small bowl.

4 SEASON CHICKEN 3 O Pat chicken cutlets dry with paper towels. Season with about ¼ teaspoon salt and a pinch of pepper. O Place chicken on a lightly oiled, foil-lined baking sheet. Spread about 1 teaspoon of the chipotle aïoli with lime sauce over top of each cutlet. Spoon coconut pecan topping onto chicken. Press to adhere.

ROAST CHICKEN 5 4 O Transfer baking sheet with chicken to oven. Roast 12-16 minutes, or until chicken is fully cooked.

COOK “RICE” & VEGGIES 5 O Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium heat. Add cauliflower “rice,” bell pepper, onion, and roasted red peppers to hot pan. Season with about ¼ teaspoon salt and a pinch of pepper. Cook 3-4 minutes, or until veggies begin to brown, stirring occasionally. 6 O Add about ¼ cup water to pan. Cook 3-4 minutes, or until bell pepper is tender and liquid cooks off, stirring occasionally.

PLATE YOUR DISH 6 O Divide bell pepper and onion cauliflower “rice” between plates. Top with coconut pecan crusted chicken. Drizzle with remaining chipotle aïoli with lime to taste. Enjoy!

Amount per serving Calories 600 % Daily Value* Total Fat 40g 51% Saturated Fat 8g 40% Trans Fat 0g Cholesterol 155mg 52% Sodium 970mg 42% Total Carbohydrate 21g 8% Dietary Fiber 7g 25% Total Sugars 9g Includes 1g Added Sugars 2% Protein 45g

Vitamin D 2mcg 10% Calcium 92mg 8% Iron 2mg 10% Potassium 1255mg 25%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

All ingredients in this recipe: Chicken Cutlets [chicken], Pecans [pecans, canola oil], Shredded Coconut [coconuts], Chipotle-Lime Aïoli (Avocado Oil Mayonnaise [avocado oil, organic certified humane free range egg yolks, water, distilled vinegar, salt, lime juice concentrate, citric acid, lime oil], Lime Juice [lime], Agave [organic agave syrup], Ground Chipotle Pepper, Ancho Chili Powder, Sea Salt), Cauliflower, Bell Peppers, Roasted Red Peppers [bell pepper], Yellow Onion

Allergen information: Contains Egg And Tree Nuts

Allergens may be reflected in pantry items listed in the “What You’ll Need” section of the recipe card.

Manufactured on equipment that processes products containing egg, fish/shellfish, milk, sesame, soy, peanuts, and tree nuts.