Ricotta and Butter Cracker-Crusted Chicken with Parmesan Zucchini and Red Peppers
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Before You Cook
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
Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine zucchini, peppers, 2 tsp olive oil, and garlic salt in provided tray and push to one side.
Add marinara and a pinch of salt and pepper to empty side of tray. Top with chicken and a pinch of salt and pepper.
Make The Sauce and Bake The Dish
Add ricotta and lemon juice to a bowl until completely combined.
Bake uncovered in hot oven until peppers are tender and chicken reaches a minimum internal temperature of 165 degrees, 25-27 minutes.
If using salmon, bake uncovered in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 18-20 minutes.
Carefully remove from oven.Top vegetables with parmesan. Top chicken with ricotta sauce and crushed butter crackers. Bon appétit!
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