Express
Sheet Pan Asiago Cream Chicken
with Brussels sprouts and squash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Yellow Squash
- 8 oz. Brussels Sprouts
- 1 oz. Shredded Asiago Cheese
- 1 oz. Cream Cheese
- ½ oz. Walnut Halves
- ½ oz. Crispy Fried Onions
- ⅓ oz. Butter
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Rotisserie Chicken 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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Calories560
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Carbohydrates23g
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Net Carbs16g
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Fat36g
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Protein40g
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Sodium1160mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Vegetables
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil. Spread into a single layer, cut-side down.Roast in hot oven, 7 minutes.While Brussels sprouts roast, continue recipe. -
2 Prepare the Ingredients
Coarsely crush walnuts.
Trim and halve yellow squash lengthwise. Cut into 1/2" slices.Pat chicken dry. Season both sides with rotisserie chicken seasoning and a pinch of pepper. -
3 Finish the Vegetables and Chicken
After 7 minutes, carefully remove sheet from oven. Add yellow squash, 1 tsp. olive oil, 1/4 tsp. salt, lemon n herb seasoning, and a pinch of pepper. Stir to combine and push vegetables to one side of sheet. Sheet will be hot! Use a utensil.
Place chicken on empty side of sheet and evenly top with 2 tsp. olive oil.Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 13-18 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven and stir softened butter into vegetables. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine cream cheese, shredded cheese, and 1 Tbsp. water.
Microwave uncovered until cheeses are melted, 30-60 seconds.Carefully remove from microwave and stir to combine.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.To serve, top chicken with sauce and walnuts. Garnish vegetables with crispy onions. Slice chicken, if desired. Bon appétit!
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