Meal Kit

Cheddar & Crispy Potato Crusted Chicken

with Tex-Mex ranch 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 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)

  • Info
    1½ oz. Chipotle Ranch Dressing
  • 1 tsp. Blackening Seasoning
  • 2 Green Onions
  • Info
    2 oz. Shredded Cheddar Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • ½ oz. Potato Sticks
  • 1 Poblano Pepper
  • 12 oz. Cubed Butternut Squash

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
    604
  • Carbohydrates
    31g
  • Fat
    32g
  • Protein
    48g
  • Sodium
    1329mg

Recipe Steps

You Will Need

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

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

  • If using ribeye, in step 2, roast vegetables, 15 minutes. Follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, then topping and roasting until ribeye reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.

  • If using sirloin, in step 2, roast vegetables, 12 minutes. Follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, then topping and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes.

  • If using pork chops, in step 2, roast vegetables, 12 minutes. Follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, then topping and roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.

  1. 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. Gently crush potato sticks. Halve any large butternut squash pieces to roughly match smaller pieces. Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. Pat chicken breasts dry, and season both sides with seasoning blend and a pinch of salt.

  2. 2

    Start the Vegetables

    Place butternut squash, poblano pepper, and white portions of green onions on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread into a single layer and roast in hot oven, 10 minutes. Remove from oven. Push vegetables to one side of tray. Baking sheet will be hot! Use a utensil.

  3. 3

    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 empty half of prepared baking sheet. Wipe pan clean and reserve. In a mixing bowl, combine cheese and green portions of green onions. Top chicken evenly with cheese-green onion mixture, then crushed potato sticks, pressing gently to adhere.

  4. 4

    Finish the Vegetables and Chicken

    Roast vegetables and chicken in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping vegetables with dressing (to taste). Bon appétit!

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