Meal Kit
Cheddar & Crispy Potato Crusted Chicken
with chipotle ranch roasted vegetables
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Sarah Thomsen
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
- 1 Poblano Pepper
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2 oz. Shredded Cheddar Cheese
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1½ oz. Chipotle Ranch Dressing
- 2 Green Onions
- ½ oz. Potato Sticks
- 2 tsp. BBQ Spice Rub
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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Calories610
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Carbohydrates33g
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Net Carbs27g
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Fat32g
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Protein48g
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Sodium1330mg
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
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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 1/2" 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 spice rub and a pinch of salt. -
2 Start the Vegetables
Place butternut squash, poblano, 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. Vegetables will finish roasting in a later step. Push vegetables to one side of tray. (Sheet will be hot! Use a utensil.) -
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 cheddar cheese and green portions of green onions. Top chicken with cheese-green onion mixture, then potato sticks, pressing gently to adhere. Set aside. -
4 Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
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5 Finish the Dish
Plate dish as pictured on front of card, topping vegetables with chipotle ranch (to taste). Bon appétit!
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