Oven-Ready
Romesco Crusted Chicken with Potatoes and Green Beans
easy prep & pan included
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy


Contains: Milk, Tree Nuts

Chef
Rachel Post
In Your Box (serves 2)
- ½ tsp. Garlic Salt
- 8 oz. Precooked Seasoned Potatoes
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- 13 oz. Boneless Skinless Chicken Breasts
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- 8 oz. Green Beans
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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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Calories712
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Carbohydrates31g
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Fat43g
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Protein49g
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Sodium1741mg
Recipe Steps
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
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine green beans, 1 tsp. olive oil and half the garlic salt (reserve remaining for potatoes) in provided tray. Push to upper corner. Combine potatoes, 1 tsp. olive oil, and remaining garlic salt in tray. Push to lower corner.
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2 Add the Chicken
Pat chicken dry, and season with a pinch of pepper. Place in empty side of tray and drizzle with 1 tsp. olive oil.
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3 Bake the Dish
Bake uncovered in hot oven, 15 minutes. Carefully remove from oven. Top potatoes with Parmesan and bake uncovered again until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes. Carefully remove from oven. Remove chicken to a plate and let rest, 3 minutes. Top chicken with roasted red pepper pesto and almonds. Remove green beans to a plate and top with butter. Bon appétit!
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