Valencian Lemon Chicken with Cauliflower Rice and Asparagus

Valencian Lemon Chicken with Cauliflower Rice and Asparagus

  • $12.50

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This Whole30 Approved dish is perfect for summer! Asparagus are just starting to come up for the season so we knew we had to feature it. Roasted chicken breast lays over a bed of marinated cauliflower rice with blistered tomatoes and asparagus, topped with pickled lemon zest and toasted almonds. Served with a three-radish salad and lemon dressing.

This dish is best when eaten cold or at room temperature. Remove plastic film from container, toss with dressing, and enjoy! If you’d prefer to heat it, preheat oven to 350 degrees and remove plastic film, dressing, and radishes from dish. Place container on a sheet pan and bake for 10 minutes. Check food then continue cooking for 5-10 minutes or until warm throughout.

Microwave: Remove plastic film, radish salad and dressing from container and microwave dish for 1.5 minutes. Continue to cook in 20 second increments or until warm throughout.

Chicken breast, cauliflower rice, asparagus, spinach, cherry tomato, watermelon radish, radish, purple daikon, almonds, and pickled lemon zest. Pickled Lemon Dressing: lemon juice, water, olive oil, date paste. (Allergens: Almonds)

Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
  • Calories: 350
  • Fat: 12g
  • Carbohydrates: 30g
  • Protein: 31g
  • Sodium: 150mg 
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.