HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlackened Chicken & Cauliflower Grits
Blackened Chicken & Cauliflower Grits

Blackened Chicken & Cauliflower Grits

with Lemon Pan Sauce & Roasted Green Beans

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Grits are a Southern staple, but the classic side gets a health-nut twist tonight. Enter: Cauliflower grits. Granules of cauliflower rice take on the flavor of blackening spices with a texture that’s reminiscent of traditional grits. Our chefs also put the same seasoning on tonight’s chicken, because everything on the plate deserves a little Southern-style heat. A lemon pan sauce and green beans round out the meal. Fix a plate and start pillin’ on the goodness!

Tags:Carb SmartCalorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

6 ounce

Green Beans

1 clove


1 unit


6 ounce

Cauliflower Rice

1 tablespoon

Blackening Spice

2 unit

Chicken Stock Concentrate

10 ounce

Chicken Cutlets

¼ cup

Monterey Jack Cheese


2 tablespoon

Cream Cheese


Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories530 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate23 g
Sugar9 g
Dietary Fiber7 g
Protein39 g
Cholesterol165 mg
Sodium640 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pan
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.


• Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.


• Meanwhile, heat a drizzle of oil in a medium pan over medium heat. Add cauliflower rice and garlic; season with half the Blackening Spice, salt, and pepper. (You’ll use the remaining Blackening Spice in the next step.) Cook, stirring occasionally, 2-3 minutes. • Stir in ¼ cup water and half the stock concentrates (you’ll use the rest later). Cook, stirring occasionally, until cauliflower is tender and liquid has cooked off, 3-4 minutes. • Remove from heat.


• Pat chicken* dry with paper towels. Season all over with remaining Blackening Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set aside to rest.


• Heat same pan over medium- high heat. Add ¼ cup water (1⁄3 cup for 4 servings), remaining stock concentrates, and a squeeze of lemon juice; cook until liquid has mostly reduced, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP butter for 4) and a pinch of lemon zest. Stir until butter melts. Season with salt and pepper to taste.


• Return pan with cauliflower grits to medium heat; stir in Monterey Jack, cream cheese, and 1 TBSP butter (2 TBSP for 4 servings) until melted and fully incorporated. Season generously with salt and pepper to taste. • Slice chicken crosswise. • Divide green beans and cauliflower grits between plates. Top cauliflower grits with blackened chicken. Drizzle pan sauce over chicken and serve.