Romesco-Crusted Chicken with Potatoes and Green Beans
easy prep & pan included
Prep & Cook Time:30-40 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. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Snap ends off green beans, if necessary.
Combine green beans, 1 tsp. olive oil, garlic pepper, and a pinch of salt in provided tray. Push to one upper corner.
Place potatoes in lower corner of tray. Drizzle with 1 tsp. olive oil.
Add the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Place in empty side and drizzle with 1 tsp. olive oil.
Bake the Dish
Bake uncovered in hot oven, 25 minutes.
Carefully remove from oven. Top potatoes with Parmesan and chicken with red pepper pesto. Bake uncovered again until chicken reaches a minimum internal temperature of 165 degrees, 5-10 minutes.
Carefully remove from oven. Remove chicken to a plate and let rest, 3 minutes. Top with almonds. Remove green beans to a plate and top with butter. Bon appétit!
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