Express
Sheet Pan Crispy Red Pepper Chicken
with roasted ratatouille
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
Chef
Laura Alpern
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
- 1 Zucchini
- 1 Roma Tomato
- 1 oz. Basil Pesto Butter
- 0.88 oz. Mayonnaise
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Crispy Bell Pepper
- ½ oz. Balsamic Vinaigrette
- ⅓ oz. Panko Breadcrumbs
- 1 tsp. Chimichurri 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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Calories530
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Carbohydrates20g
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Net Carbs15g
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Fat34g
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Protein37g
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Sodium1430mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
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. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat 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. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Balsamic Aioli
Trim zucchini and yellow squash ends, quarter, and cut into 1/2" dice.
Core tomato and cut into 1/2" dice.In a mixing bowl, combine balsamic vinaigrette with half the mayonnaise (reserve remaining for chicken). Set aside. -
2 Prepare the Chicken
Pat chicken dry. Season both sides with half the chimichurri seasoning (reserve remaining for vegetables) and a pinch of salt.
Finely crush crispy bell peppers.Combine crispy bell peppers, panko, and 1 tsp. olive oil on a plate.Evenly coat one side of chicken with remaining mayonnaise. Transfer chicken, mayonnaise-side down, to plate with panko mixture, pressing gently to adhere to one side. -
3 Assemble the Meal
Place zucchini, yellow squash, and tomatoes on one half of prepared baking sheet. Toss with 2 tsp. olive oil, 1/4 tsp. salt, a pinch of pepper, and remaining chimichurri seasoning. Spread into a single layer on one side.
Place chicken, crust-side up, on empty side of sheet. -
4 Roast Meal and Finish Dish
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. Stir softened butter and a pinch of salt into vegetables until combined. Sheet will be hot! Use a utensil.To serve, top chicken with balsamic aioli. Garnish vegetables with cheese. Bon appétit!
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