Oven-Ready
Chicken Cutlet Marinara with Parmesan
and roasted broccoli
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
Chef
Rachel Post
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 24 oz. Broccoli Florets
- 20 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Marinara Sauce
- 1 oz. Shredded Mozzarella
- ⅗ oz. Butter
- ½ oz. Grated Parmesan Cheese
- 1 tsp. Garlic and Parsley 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)
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Calories350
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Carbohydrates19g
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Net Carbs13g
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Fat15g
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Protein38g
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Sodium1370mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
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 breasts, pat dry. Bake uncovered in hot oven until chicken reaches minimum internal temperature, 20-25 minutes.
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1 Start the Broccoli
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Spray provided trays with cooking spray.
Break broccoli into bite-sized pieces. Evenly divide broccoli between both trays. Top each tray with 2 tsp. olive oil and massage oil into broccoli. Cover trays with foil.Bake covered in hot oven, 15 minutes. -
2 Add the Chicken
Pat chicken dry and season all over with 1/2 tsp. salt and a pinch of pepper.
After 15 minutes, carefully remove trays from oven. Drain any excess liquid from trays. Trays will be hot! Use a utensil. Season broccoli with garlic and parsley seasoning, 1/2 tsp. salt, and a pinch of pepper. Gently stir to coat. Transfer broccoli to one tray. Cover with foil. Tray may be very full; don't worry, broccoli will cook down.In now-empty tray, add marinara, then chicken in an even layer. Gently flip to coat.Top chicken evenly with Parmesan and mozzarella. -
3 Bake the Meal
Bake both trays (chicken uncovered, broccoli covered) in hot oven until broccoli is tender and chicken reaches a minimum internal temperature of 165 degrees 15-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven. Top broccoli with butter and gently stir until melted and combined.To serve, top marinara from tray with chicken. Bon appétit!
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