with zucchini and brown sugar butter sweet potatoes
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
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
A note about serious food allergies
Fried chicken is all the rage, including certain sandwiches that came at us in late summer like a Japanese video game starting with "P” and “Gangnam Style.” But fried chicken isn't a fad; it's a food constant, delicious in multiple cultures and forms. Here, the gentle dusting of green onions and Parmesan after cooking give it a crunchy, cheesy edge, unique and flavorful. Avoid the lines, and the fads, but not the flavor with this chicken.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
Cook the Sweet Potato
Peel and cut sweet potato into large chunks.
Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 16-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes into a colander and return to pot.
Add ⅔ the sour cream (reserve remaining for chicken), half the potato cooking water, butter, brown sugar, ½ tsp. salt, and ¼ tsp. pepper. Mash until smooth. Cover and set aside.
If too dry, add potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Trim zucchini ends and cut into ¼" slices on an angle.
In a mixing bowl, combine Parmesan and 1 tsp. green onions (reserve remaining for zucchini). Set aside.
Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even ½" thickness. Unwrap and season with a pinch of salt and pepper.
Roast the Zucchini
Place zucchini and remaining green onions on prepared baking sheet and toss with 1½ tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer. Roast in hot oven until tender, flipping once halfway through, 10-12 minutes.
While zucchini roasts, prepare chicken.
Prepare the Chicken
Place canola oil in a medium non-stick pan over medium heat. Heat oil, 5 minutes.
While oil heats, mix remaining sour cream and ¼ cup water in another mixing bowl.
Place flour in a shallow bowl or on a plate.
Dip chicken in sour cream mixture to fully coat. Dip in flour, pressing gently to adhere. Repeat process to double-coat chicken, then transfer to a plate. For less mess, use one hand for wet mixture, and the other hand for flour.
Fry Chicken and Finish Dish
Line a plate with paper towel.
Test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Place chicken in hot oil and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.
Transfer to towel-lined plate. Sprinkle chicken immediately with Parmesan-green onion mixture.
Plate dish as pictured on front of card. Bon appétit!
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