Cheddar & Crispy Potato Crusted Chicken

with Parmesan-roasted vegetables

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Eggs

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

There are two types of great cheddar. There's the type your kids and grandkids talk about from the rap songs. (Pssttt… it means “money.”) And there's the cheddar straight outta Somerset, the cheese the US Department of Agriculture calls the most popular in the world. We're giving you Mr. Popularity featured on top of a succulent chicken breast and topped with crunchy potato sticks. We're not rich enough to say that cheese is the only cheddar we want, but after a few bites of this delightful dinner, we might reconsider.

In Your Box (serves 2)

  • 2 tsp. BBQ Spice Rub
  • Info
    ½ oz. Grated Parmesan
  • Info
    1 oz. Shredded Cheddar Cheese
  • 12 oz. Cubed Butternut Squash
  • 2 Green Onions
  • Info
    1½ oz. Chipotle Ranch Dressing
  • 1 Poblano Peppers
  • ½ oz. Potato Sticks
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Prepare the Ingredients

    Trim and cut white portions of green onions into 1" lengths. Thinly slice green portions. Keep white and green portions separate. Stem poblano pepper, seed, and cut into ½" dice. Wash hands and cutting board after prepping. Gently crush potato sticks. Pat chicken breasts dry, and season both sides with spice rub and a pinch of salt.

  • 2

    Start the Chicken

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes per side. Transfer seared chicken to one half of prepared baking sheet. Chicken will finish cooking in a later step. In a mixing bowl, combine cheddar cheese with green portions of green onions. Top chicken with cheese-green onion mixture and potato sticks, pressing gently to adhere. Set aside. Wipe pan clean and reserve.

  • 3

    Start the Vegetables

    Return pan used to sear chicken to medium-high heat and add 1 Tbsp. olive oil. Add butternut squash to hot pan and stir occasionally until lightly browned, 3-4 minutes. Add poblano and white portions of green onions and stir occasionally until poblano softens, 3-4 minutes. Remove from burner.

  • 4

    Finish the Vegetables and Chicken

    Transfer vegetables to empty half of baking sheet and spread into a single layer on their side. Sprinkle with Parmesan. Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, drizzling chipotle ranch on vegetables (to taste). Bon appétit!

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