Family Meal Kit
One Sheet Pan
Garlic Butter Chicken with Parmesan
with carrots and parsnips
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Mashed Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 16 oz. Carrot
- 1 Parsnips
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Grated Parmesan Cheese
- 0.44 oz. Mayonnaise
- 1 tsp. Rotisserie Chicken Seasoning
- 1 tsp. Garlic Pepper
- 3 Thyme Sprigs
- ½ 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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Calories550
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Carbohydrates47g
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Net Carbs39g
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Fat24g
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Protein36g
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Sodium1710mg
Recipe Steps
You Will Need
- Cooking Spray
- Salt
- Olive Oil
- 1 Baking Sheet
- 2 Microwave-Safe Bowls
- 1 Microwave
- 1 Peeler
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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If using salmon, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Trim ends off parsnip and peel. Cut into 1/4" slices on an angle.Stem and mince thyme. -
2 Start the Vegetables
Combine carrots and parsnips on prepared baking sheet and toss with 1 tsp. thyme, 2 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. Spread into an even layer.
Roast in hot oven, 8 minutes.Carefully remove from oven and push vegetables to one side of sheet. Sheet will be hot! Use a utensil. -
3 Finish the Vegetables and Chicken
Pat chicken dry and season both sides with rotisserie chicken seasoning, a pinch of salt, and 2 tsp. olive oil.
Place chicken on empty side of sheet.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.Carefully remove from oven.While vegetables and chicken roast, continue recipe. -
4 Heat the Mashed Potatoes
Add mashed potatoes and garlic salt to a microwave-safe bowl. Vigorously stir to combine.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Vigorously stir to combine. -
5 Make Crema and Finish Dish
Place butter in another microwave-safe bowl.
Microwave uncovered until melted, 30-40 seconds.Carefully remove from microwave and stir in 1 Tbsp. water, cheese, mayonnaise, a pinch of salt, and creme fraiche until combined.Plate dish as pictured on front of card, topping chicken with crema. Bon appétit!
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