Family Meal Kit
One-Sheet Sweet Onion Chicken Cutlet
with potatoes and carrots
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
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 Cutlet
- 14 oz. Fingerling Potatoes
- 12 oz. Carrot
- 1 Yellow Onion
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4 oz. Sour Cream
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1 oz. Crispy Fried Onions
- 1 oz. Caramelized Onion Jam
- 0.42 fl. oz. Lemon Juice
- 2 tsp. Poultry Seasoning
- 2 tsp. Chimichurri 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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Calories450
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Carbohydrates39g
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Net Carbs32g
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Fat18g
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Protein33g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing 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
Halve potatoes lengthwise.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Halve and peel onion. Cut halves into 1/4" dice.Pat chicken dry and season both sides with poultry seasoning. -
2 Start the Vegetables
Add carrot, onion, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper to one side of prepared baking sheet. Massage oil and seasoning into vegetables and spread into an even layer.
Add potatoes, 2 tsp. olive oil, chimichurri seasoning, and 1/4 tsp. salt to empty side of baking sheet. Massage oil and seasoning into potatoes and place cut-side down in an even layer.Roast in hot oven, 12 minutes.While vegetables roast, continue recipe. -
3 Make Onion Topping and Crema
In a mixing bowl, combine onion jam and 1/3 the lemon juice (reserve remaining for crema). Set aside.
In another mixing bowl, combine sour cream, remaining lemon juice, and a pinch of salt. Set aside. -
4 Add the Chicken
After 12 minutes, carefully remove baking sheet from oven.
Gently toss carrots and onions and move to one third of baking sheet. Flip potatoes and move to now-empty third of baking sheet. Baking sheet will be hot! Use a utensil.Place chicken on now-empty third of baking sheet. Top with onion jam mixture, then crispy onions, pressing gently to adhere. Drizzle with 1 tsp. olive oil. -
5 Roast Chicken and Vegetables and Finish Dish
Roast again in hot oven until vegetables are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Carefully remove from oven.Plate dish as pictured on front of card, topping chicken with crema. Bon appétit!
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