Family Meal Kit
One-Sheet Butter Cracker-Crusted Chicken Cutlet
with cheddar potatoes and green beans
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Rachel Post
Who's excited for piles of dishes that stretch from floor to ceiling Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 15 oz. Yukon Potatoes
- 12 oz. Green Beans
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3 oz. Sour Cream
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2 oz. Butter
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2 oz. Shredded Cheddar Cheese
- 2 Green Onions
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6 Butter Crackers
- 1 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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Calories510
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Carbohydrates29g
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Net Carbs25g
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Fat27g
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Protein36g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 2 Microwave-Safe Bowls
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
Cut potatoes into 1" dice and place in a microwave-safe bowl. Cover with a damp paper towel and microwave covered until tender, 3-5 minutes.
While potatoes cook, trim ends off green beans.Finely crush butter crackers.Trim and thinly slice green onions.Place butter in another microwave-safe bowl and microwave until melted, 20-30 seconds.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Place potatoes on one prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, and a pinch of pepper. Spread into a single layer on one half of baking sheet. Reserve bowl; no need to wipe clean.
Place green beans on empty half and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their half and top with half the melted better (reserve remaining for chicken).Roast in hot oven until green beans are bright green and potatoes are tender, 15-18 minutes.While vegetables roast, continue recipe. -
3 Roast the Chicken
Place chicken on second prepared baking sheet. Top chicken evenly with crushed crackers and remaining melted butter.
Roast in hot oven until crackers are golden brown and chicken reaches a minimum internal temperature of 165 degrees, 16-18 minutes.Carefully remove from oven. -
4 Finish the Vegetables
After 15-18 minutes, carefully remove baking sheet with vegetables from oven and top potatoes with cheese. Baking sheet will be hot! Use an oven mitt.
Roast again in hot oven until cheese is melted, 2-4 minutes.While vegetables roast, continue recipe. -
5 Make Green Onion Crema and Finish Dish
In reserved bowl used to heat potatoes, combine sour cream, green onions, 2 tsp. water, and 1/4 tsp. salt.
Plate dish as pictured on front of card, topping chicken with green onion crema. Bon appétit!
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