Oven-Ready
Bruschetta Chicken with Parmesan Potatoes and Shaved Brussels Sprouts
easy prep & pan included
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Cooked Diced Red Potatoes
- 4 oz. Shredded Brussels Sprouts
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2 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil & Chive Cheese Spread
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½ oz. Cheese and Garlic Croutons
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0.42 oz. Mayonnaise
- 1 tsp. Pot Roast Seasoning
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) oPNlY2OX
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Calories630
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Carbohydrates38g
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Net Carbs32g
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Fat32g
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Protein49g
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Sodium1770mg
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, 1/4 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. -
2 chicken
pat chicken dry and place in baking dish.
season chicken with 1/4 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. -
3 finish and plating
coarsely crush croutons into smaller pieces.
top chicken with crushed croutons.see photo for plating
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