Express
Sheet Pan Feta Pecan Chicken
with radish, carrots, and parsnips
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Tree Nuts (Pecans), Milk, Eggs
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Under %{max_calories} caloriesUnder 35g net carbsFiber RichOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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
- 8 oz. Coin Cut Carrots
- 4 oz. Parsnips
- 2 oz. Radish
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1 oz. Creme Fraiche
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1 oz. Red Pepper Pesto
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½ oz. Roasted Pecan Pieces
- ½ oz. Hot Honey
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½ oz. Crumbled Feta Cheese
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0.44 oz. Mayonnaise
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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Calories520
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Carbohydrates31g
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Net Carbs23g
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Fat29g
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Protein33g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Peeler
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 until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook 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 until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook 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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1 Start the Vegetables
Trim and slice radish into thin rounds.
Trim ends off parsnips and peel. Cut into 1/2" dice.Place carrots, parsnips, radishes, 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into vegetables. Spread into an even layer.Roast in hot oven, 10 minutes.While vegetables roast, continue recipe. -
2 Prepare the Ingredients
Finely crush pecans in shipping bag.
In a mixing bowl, combine feta, creme fraiche, and a pinch of salt and pepper. Set aside.Pat chicken dry. Season both sides with 1/4 tsp. salt and a pinch of pepper. Evenly top with mayonnaise, then pecans, pressing gently to adhere. -
3 Add the Chicken
After 10 minutes, carefully remove sheet from oven.
Stir vegetables and push to one side of sheet. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet. -
4 Finish Vegetables and Chicken 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 pesto into vegetables until combined. Sheet will be hot! Use a utensil.To serve, top chicken with feta mixture and hot honey (to taste). Bon appétit!
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