2-Serving
Sheet Pan Silky Red Pepper Sauce Chicken
with curry vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
David Welch
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. Red Potatoes
- 8 oz. Cauliflower Florets
- 3 oz. Frozen Peas
- 1 oz. Red Pepper Pesto
- 1 oz. Creme Fraiche
- ¾ oz. Roasted Garlic & Herb Butter
- 1 tsp. Garlic Salt
- 1 tsp. Curry Powder
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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Calories550
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Carbohydrates39g
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Net Carbs31g
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Fat30g
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Protein37g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- 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. 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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1 Start the Vegetables
Cut potatoes into 1" dice.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil. Spread into a single layer.Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
2 Add the Cauliflower, Peas, and Chicken
Cut cauliflower into 1/2” pieces.
Pat chicken dry. Season both sides with 1 tsp. olive oil, half the garlic salt (reserve remaining for vegetables), and a pinch of pepper.After 10 minutes, carefully remove sheet from oven. Stir 2 tsp. olive oil, cauliflower, peas, remaining garlic salt, 1/4 tsp. pepper, and curry powder into potatoes until combined. Push vegetables to one side of sheet. Sheet will be hot! Use a utensil.Add chicken to now-empty side of sheet. -
3 Finish the Vegetables and Chicken
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 sheet from oven and stir softened butter into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
4 Make Crema and Finish Dish
In a microwave-safe bowl, combine pesto, creme fraiche, and 1 Tbsp. water.
Microwave uncovered until heated through, 30-45 seconds.Carefully remove from microwave and stir to combine.To serve, top chicken with crema. Slice chicken, if desired. Bon appétit!
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