Family Meal Kit
Butter Cracker-Crusted Chicken
with cheddar potatoes and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Rachel Post
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 16 oz. Yukon Potatoes
- 12 oz. Green Beans
- 3 oz. Light Sour Cream
- 2 oz. Shredded Cheddar Cheese
- 2 oz. Butter
- 6 Butter Crackers
- 2 Green Onions
- 1 tsp. Garlic Salt
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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Calories510
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Carbohydrates33g
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Net Carbs29g
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Fat25g
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Protein38g
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Sodium1440mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 2 Baking Sheets
- 2 Microwave-Safe Bowls
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Prepare the Ingredients
Cut potatoes into 1" dice and place in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until tender, 3-5 minutes.
While potatoes heat, trim ends off green beans, if necessary.Finely crush crackers.Trim and thinly slice green onions.Place butter in another microwave-safe bowl. Microwave uncovered until melted, 20-30 seconds. -
2 Assemble the Vegetables
Place microwaved potatoes on one prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Potatoes will be hot! Use a utensil. Spread into a single layer on one half of baking sheet. Reserve bowl; no need to wipe clean.
Place green beans on empty half of sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their half and top with half the melted butter (reserve remaining for chicken). -
3 Prepare the Chicken
Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper.
Place chicken on second prepared baking sheet. Top chicken evenly with crushed crackers and remaining melted butter. -
4 Roast the Vegetables and Chicken
Roast both sheets in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes, topping potatoes with cheese halfway through.
Carefully remove from oven.While vegetables and chicken roast, continue recipe. -
5 Make Green Onion Crema and Finish Dish
In reserved bowl used to heat potatoes, combine sour cream, green onions, 2 tsp. water, and 1/4 tsp. salt. Set aside.
Plate dish as pictured on front of card, topping chicken with green onion crema. Bon appétit!
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