Oven-Ready
Bruschetta Chicken with Parmesan Potatoes and Shaved Brussels Sprouts
easy prep & pan included
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Eggs, Wheat, Soy
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Cooked Diced Red Potatoes
- 13 oz. Boneless Skinless Chicken Breasts
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1 oz. Basil & Chive Cheese Spread
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1 oz. Shredded Parmesan Cheese
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2 Tbsp. Sun-Dried Tomato Pesto
- 4 oz. Shredded Brussels Sprouts
- 1 tsp. Pot Roast Seasoning
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0.42 oz. Mayonnaise
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½ oz. Cheese and Garlic Croutons
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories618
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Carbohydrates37g
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Fat29g
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Protein50g
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Sodium1702mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 potatoes and brussels
preheat oven to 425 degrees add brussels and potatoes to baking dish. add 2 tsp evoo, seasoning blend, ¼ tsp salt, pinch of pepper and half of Parmesan. mix well. push veg to one side of tray leaving the other side empty for the chicken breast. top veg with remaining parmesan.
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2 chicken
pat chicken dry and place in baking dish. season chicken with ¼ tsp salt and a pinch of pepper. spread mayo over top of breast and evenly crumble cheese spread over breast. dollop tomato pesto over the top of the crumbled cheese. bake for 20-25 minutes.
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3 finish and plating
coarsely crush croutons into smaller pieces. top chicken with crushed croutons. see photo for plating
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