Family Meal Kit
Premium
One-Sheet Italian Cheesy Chicken
and zucchini with crispy pepperoni topping
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
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)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 8 oz. Marinara Sauce
- 1 Zucchini
- 2 oz. Grated Parmesan Cheese
- 2 oz. Shredded Mozzarella
- 1 oz. Shredded Asiago Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- ¼ cup Panko Breadcrumbs
- ½ oz. Pepperoni
- 1 tsp. Garlic and Parsley Seasoning
- 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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Calories590
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Carbohydrates55g
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Net Carbs50g
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Fat21g
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Protein46g
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Sodium1590mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave
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, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Vegetables
Cut potatoes into 1/2"-thick wedges.
Place wedges on prepared baking sheet and toss with 2 tsp. olive oil, half the garlic salt (reserve remaining for zucchini), and a pinch of pepper. Spread into an even layer and evenly top with half the Parmesan (reserve remaining for chicken).Roast in hot oven, 15 minutes.While wedges roast, continue recipe. -
2 Prepare the Ingredients
Trim zucchini and halve lengthwise, then widthwise. Cut into 1/2" planks. Season all over with remaining garlic salt and a pinch of pepper.
Thinly slice pepperoni.In a mixing bowl, combine softened butter, pepperoni, and panko. Set aside.Pat chicken dry. Season both sides with 1/4 tsp. salt, a pinch of pepper, and garlic and parsley seasoning. -
3 Add the Zucchini and Chicken
After 15 minutes, carefully remove baking sheet from oven. Flip wedges and push to 1/3 of sheet. Sheet will be hot! Use a utensil.
Place zucchini in center of sheet and evenly top with mozzarella, then pepperoni-panko mixture. Sheet will be hot! Use caution.Place chicken on empty side of sheet and evenly top with Asiago and remaining Parmesan. Sheet will be hot! Use caution. -
4 Finish the Vegetables and Chicken
Roast in hot oven until wedges are golden-brown, zucchini is tender, and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Carefully remove sheet from oven.While vegetables and chicken roast, continue recipe. -
5 Heat Sauce and Finish Dish
Place marinara in a microwave-safe bowl and cover with a damp paper towel.
Microwave covered until heated through, 30-60 seconds.Carefully remove from microwave.Plate dish as pictured on front of card, topping sauce with chicken. Slice chicken, if desired. Bon appétit!
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