Family Meal Kit
One-Sheet Parmesan-Crusted Chicken
with buttery potatoes and green beans
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Maija Barnes
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 12 oz. Green Beans
- 12 oz. Yukon Potatoes
- 2 Roma Tomato
- 2 oz. Basil Pesto Butter
- ½ cups Italian Panko Blend
- 1 oz. Basil Pesto
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Onion Salt
- ½ tsp. Potato Spice 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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Calories440
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Carbohydrates36g
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Net Carbs30g
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Fat17g
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Protein36g
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Sodium1730mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Prepare Ingredients and Make Tomato Topping
Cut potatoes into 1" dice.
Trim green beans, if necessary.Core tomatoes and cut into 1/4" dice.In a mixing bowl, combine tomatoes, pesto, 1 tsp. olive oil, and a pinch of salt. Set aside. -
2 Start the Vegetables
Combine green beans and potatoes on prepared baking sheet and toss with 2 tsp. olive oil and half the onion salt (reserve remaining for chicken). Spread into an even layer.
Roast in oven, 15 minutes.While vegetables roast, continue recipe. -
3 Prepare the Chicken
Pat chicken dry and season both sides with remaining onion salt.
Combine panko, cheese, and potato spice seasoning on a plate and spread into an even layer.Place chicken onto panko mixture, pressing gently to adhere to one side. -
4 Add the Chicken
After 15 minutes, carefully remove sheet from oven and push vegetables to one side of sheet. Sheet and vegetables will be hot! Use a utensil.
Add chicken, panko-side up, to now-empty side of sheet. Spray with cooking spray. -
5 Roast Meal and Finish Dish
Roast in hot oven until vegetables are 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. Stir softened butter into vegetables. Sheet will be hot! Use a utensil.Plate dish as pictured on front of card, garnishing chicken with tomato topping. Bon appétit!
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