Blackened Chicken & Cauliflower Grits
with Lemon Pan Sauce & Roasted Green Beans
- Milk
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!
Ingredients
6 ounce
Green Beans
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Chicken Stock Concentrate
1 unit
Lemon
1 clove
Garlic
6 ounce
Cauliflower Rice
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
1 tablespoon
Blackening Spice
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the blackened seasoning and lemon pan sauce, though some found it too spicy or salty.
- Ease of prep: Several noted the recipe was easy to follow, but a few struggled with timing or found it messy.
- Suggestions: Consider adding more cauliflower/broccoli "grits" and adjusting salt levels in the seasoning and sauce.
- Portions: Some felt the meal was filling, while others wished for larger servings, especially of the vegetable sides.
- Cauliflower substitute: Many enjoyed the broccoli substitute, but some strongly preferred the original cauliflower version.
Reviews from our home cooks
The chicken was excellent along with the cauliflower grits. I didn't add the sour cream as it didn't need it. Unfortunately the green beans were spoiled upon arrival so I made my own vegetables instead. But the meal was very good.
I found the green beans surprisingly bitter, although other members of my family had no issue. The spice was a good amount, although I don't think I split it correctly (it seemed like we had more in the grits than in the chicken). We also had this substituted with broccoli rice because they ran out of cauli rice - this was the first time I had a substitution. I was worried it would be awful, but not too bad!
It was amazing! I've never seasoned a chicken this way and the cauliflower grits were so delicious.
You should include the internal temperature for cooked chicken. Mine took an extra 6 minutes to reach 155 even after taking it out of the frig 30 minutes prior. The cauliflower grits were excellent!
I wasn't sure about the cauliflower in this recipe as I have had it before and it was blah, but this whole recipe was exploding with flavor! Perfect meal to end a long day.
First time for trying the cauliflower grits. I loved them and I will order meals with them again. We are trying to cut calories and this was a great option I would like to see more often.
I really loved the flavor of this seasoning! The cauliflower grits were a fun change of pace for someone like me in New England. :)
Very good spin on traditional menu items. The cauliflower grits are my new fav!
I wouldn't call them "cauliflower grits" (I'm from the South...) It's just cheesy cauliflower, but it was still delicious.
By following the pacing of the recipe, my food completed at different times, so I was eating cold chicken and green beans with hot "grits". Also, the broccoli sub on the "grits" was not a win.
