Express
Sheet Pan Garlicky Beurre Blanc Chicken
with roasted squash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, 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 oz. Shredded Parmesan Cheese
- 1 oz. Beurre Blanc Butter
- ⅓ oz. Panko Breadcrumbs
- 1 tsp. Minced Garlic and Lemon Basil
- 1 tsp. Garlic and Parsley Seasoning
- 3 Thyme Sprigs
- ½ tsp. Garlic Pepper
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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Calories380
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Carbohydrates16g
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Net Carbs13g
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Fat18g
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Protein38g
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Sodium1210mg
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. Cook in a medium non-stick pan with 2 tsp olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook in a medium non-stick pan with 2 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 to a medium non-stick pan with 2 tsp. olive oil , and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 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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1 Prepare the Ingredients
Trim zucchini ends and cut into 1/4" rounds. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Trim yellow squash ends and slice into 1/4" rounds.Stem thyme.Pat chicken dry. Season both sides with 1 tsp. olive oil, garlic pepper, and 1/4 tsp. salt. -
2 Assemble the Vegetables and Chicken
Place zucchini and yellow squash on prepared baking sheet and toss with 2 tsp. olive oil, garlic and parsley seasoning, 1/4 tsp. salt, a pinch of pepper, and half the minced garlic and lemon basil (reserve remaining for sauce). Shingle across half the baking sheet. Some overlap is okay.
Evenly top vegetables with panko and shredded cheese.Place chicken on empty side of sheet. -
3 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 12-14 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While vegetables and chicken roast, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine butter, remaining minced garlic and lemon basil, and 1/4 tsp. thyme.
Microwave uncovered until heated through, 20-30 seconds.Carefully remove from microwave and stir to combine.To serve, top chicken with sauce. Bon appétit!
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