Italian Braised Chicken

with Roast Cauliflower and Avocado Toast

The star of this dish is organic, free-range chicken breast, braised in Italian red wine with fresh herbs and aromatic spices. The creamy smooth texture of organic avocado spread on fresh baguette toast provides the perfect contrast to the chicken, and roasted cauliflower florets make this a dinner that’s as visually pleasing as it is delicious.


  • red wine balsamic braising liquid
    (aged Balsamic vinegar, reduced red wine, coconut sugar, fresh herbs, aromatic spices)

    jidori chicken breasts

    tricolor cauliflower florettes

  • demi baguette
    (GLUTEN FREE: Udi's GF baguettes)



Kids icon

Getting Your Kids Involved:

Kids can help prepare the cauliflower as well as mash the avocado and spread it on the toasts. Sprinkling lemon juice is fun for little ones (you can teach them to remove the seeds, too!)

Encouraging Picky Eaters:

Have kids arrange the cauliflower florets on their plate from darkest to lightest and then eat them in whatever order they prefer!

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What You Need

9"x9" ovenproof baking dish
Baking Sheet
Baking Sheets
Bread Knife
Chef's Knife
Cutting Board
Large Pot
Large Skillet
Large Wok or Saute Pan
Large bowl
Olive Oil
Pastry Brush (or spoon)
Rolling Pin (or wine bottle)
Small Sauce Pan
Small Serving Bowls (for toppings)
Vegetable or Canola Oil


1Step One

Preheat the oven to 450˚ F. Pour the braising liquid into a casserole or baking dish and add the chicken. Let rest for 5 minutes*, then flip breasts so they are skin-side up and spoon the liquid over the chicken to coat evenly.

Place dish in the oven and bake for 20-22 minutes or until the chicken is cooked through. Remove from oven and set aside until ready to serve. Optional: For a tasty sauce, pour the liquid into a small sauce pan, bring to a quick boil over high heat and, if desired, stir in a tablespoon of olive oil, or butter to thicken before serving.

2Step Two

While the chicken is cooking, place the cauliflower florets in a large bowl, drizzle lightly with oil, and sprinkle with a pinch of salt. Toss well and lay evenly onto a baking sheet. Place in the oven along with the chicken and bake for 15 minutes or until golden. Remove from the oven and cover to keep warm.

3Step Three

Use a serrated knife to cut the demibaguettes into ½” thick slices. Lightly coat another baking sheet with olive oil and arrange the slices on top. Brush the bread tops lightly with oil and sprinkle with salt. Bake for 5 minutes or until golden brown.

Cut the avocado in half, remove pit (tap the blade of your knife into the pit, then gently twist until it comes out). Carefully spoon out the flesh and place in a bowl. Sprinkle with salt and mash with a fork. Spread the avocado onto the baguette slices and sprinkle with lemon juice.

4Step Four

Slice the chicken breasts and drizzle with the juice (or pan sauce), or serve on the side for dipping. Serve chicken accompanied by the roasted color cauliflower and the avocado toasts.


Tips icon


  • *The the longer you marinate the chicken, the better it tastes. If desired, place the chicken breasts and braising liquid in a covered dish, or into a sealed zipper bag for an hour, or as long as overnight
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