Express
Sheet Pan Piri Piri Chicken
with chimichurri couscous pilaf
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Tree Nuts (Almonds), Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
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
- 10 oz. Cooked Couscous
- 8 oz. Coin Cut Carrots
- 2 oz. Chimichurri
- 1 oz. Light Sour Cream
- ½ oz. Roasted Sliced Almonds
- 2 Green Onions
- 0.14 oz. Lemon Juice
- 1 tsp. Portuguese Piri Piri Blend
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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Calories540
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Carbohydrates49g
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Net Carbs42g
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Fat20g
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Protein38g
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Sodium1990mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 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. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Add steaks to a medium non-stick pan with 2 tsp. olive oil over medium heat. 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 Assemble the Carrots and Chicken
Place carrots on one half of prepared baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Spread into an even layer on their side.
Pat chicken dry. Season both sides with a pinch of salt and piri piri seasoning (use less if spice-averse).Place chicken on empty side of baking sheet and evenly top with 1/2 tsp. olive oil. -
2 Roast the Carrots and Chicken
Roast in hot oven until carrots 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.While carrots and chicken roast, continue recipe. -
3 Prepare Ingredients and Make Chimichurri Crema
Coarsely crush almonds.
Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine sour cream, lemon juice, a pinch of salt, and 1/4 the chimichurri (to taste; reserve remaining for couscous). Set aside. -
4 Make Couscous Pilaf and Finish Dish
In a microwave-safe bowl, combine couscous, 2 Tbsp. water, white portions of green onions, and 1/4 tsp. salt. Cover with a damp paper towel.
Microwave covered until couscous is heated through, 2-3 minutes.Carefully remove from microwave. Stir in remaining chimichurri (to taste), carrots, and almonds until combined.To serve, top couscous pilaf with chicken. Garnish chicken with chimichurri crema (to taste) and green portions of green onions. Slice chicken, if desired. Bon appétit!
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