Pine Nut Crusted Chicken

with roasted Greek potatoes and green beans

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

A note about serious food allergies

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 1 Lemon
  • Info
    1 fl. oz. Liquid Egg
  • 4 Parsley Sprigs
  • Info
    ½ oz. Pine Nuts
  • Info
    ¼ cup Panko Breadcrumbs
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1 oz. Feta Cheese
  • 6 oz. Green Beans

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Trim ends off green beans. Zest and halve lemon. Cut one half into two wedges and juice the other half. Peel potatoes, halve lengthwise, and cut into ½" half-moons. Mince parsley, both stems and leaves. Coarsely crush or chop pine nuts. Rinse chicken breasts, pat dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Roast the Potatoes

    Roast the Potatoes

    Add potatoes, 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper to prepared baking sheet. Toss to coat and spread into a single layer. Roast until golden brown and tender, 12 minutes. Potatoes will finish cooking in a later step. Carefully, move potatoes to one side to make room for chicken. While potatoes roast, bread chicken.

  • Step 3 - Bread the Chicken

    Bread the Chicken

    Add liquid egg to a medium mixing bowl and panko breadcrumbs and pine nuts to a second medium mixing bowl. Dip chicken breasts in liquid egg, coating completely. Shake off excess and dip chicken breasts in pine nut-panko mixture. Any extra pine nut-panko mixture should be pressed into chicken afterward.

  • Step 4 - Cook the Chicken

    Cook the Chicken

    Heat a medium non-stick pan over medium heat and add 2 Tbsp. olive oil. Add chicken breasts to hot pan and cook until browned, 2-3 minutes per side. Transfer to baking sheet with potatoes, place on open side, and sprinkle ¼ tsp. salt. Roast until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Sprinkle potatoes with 1 tsp. lemon zest, 1 tsp. lemon juice, feta cheese, and parsley (reserve a pinch for garnish). Wipe pan clean and reserve.

  • Step 5 - Cook the Green Beans

    Cook the Green Beans

    Return pan used to cook chicken to medium-high heat, add 1 tsp. olive oil, green beans, ¼ tsp. salt, and ¼ tsp. pepper to hot pan. Cook, stirring often, until lightly charred, 2 minutes. Add ¼ cup water and cook, stirring often, until bright green and crisp-tender, 2-4 minutes.

  • Step 6 - Finish the Dish

    Finish the Dish

    Sprinkle remaining parsley on chicken breasts. Set green beans, Greek potatoes, and chicken breast on a plate and squeeze lemon wedge over to taste.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 18 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.