Express
Sheet Pan Pretzel-Crusted Chicken
with cheddar sauce and roasted vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Maija Barnes
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 1 Zucchini
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1 oz. Pretzels
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1 oz. Shredded Cheddar Cheese
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1 oz. Cream Cheese
- ¼ oz. Dijon Mustard
- 1 tsp. Minced Garlic and Parsley
- 1 tsp. Garlic Salt
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1 tsp. Ranch 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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Calories540
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Carbohydrates49g
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Net Carbs45g
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Fat18g
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Protein45g
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Sodium1820mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
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
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Cut potatoes into 1" dice.Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil and ranch seasoning. Push potatoes to one side of sheet and spread into an even layer. -
2 Start the Chicken and Potatoes
Finely crush pretzels in shipping bag and spread into an even layer on a plate.
Pat chicken dry and season both sides with half the garlic salt (reserve remaining for zucchini). Top chicken evenly with half the mustard (reserve remaining for sauce).Place chicken, mustard-side down, onto crushed pretzels, pressing gently to adhere to one side. Transfer chicken, pretzel-side up, to empty side of baking sheet. Spray crust-side of chicken with cooking spray.Roast in hot oven until potatoes start to brown, 10-12 minutes. -
3 Add Zucchini and Finish Chicken and Potatoes
Combine zucchini, remaining garlic salt, minced garlic and parsley, and 1 tsp. olive oil in a mixing bowl.
Carefully remove sheet from oven and push potatoes to one corner of baking sheet. Transfer zucchini to now-empty corner. Sheet will be hot! Use a utensil.Roast again in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.Carefully remove from oven.While chicken and vegetables roast, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine cream cheese, shredded cheese, remaining mustard, and 2 Tbsp. water. Cover with a damp paper towel.
Microwave covered until cream cheese is melted and heated through, 1-2 minutes.Carefully remove from microwave and stir until smooth.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.To serve, top chicken with sauce. Bon appétit!
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