Express
One Sheet Pan
Sour Cream and Onion Chicken
with pesto vegetable medley
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
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)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Yellow Squash
- 4 oz. Pepper and Onion Mix
- 1 oz. Light Sour Cream
- 1 oz. Basil Pesto Butter
- ½ oz. Potato Sticks
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Crispy Fried Onions
- 0.44 oz. Mayonnaise
- 1 tsp. Ranch Seasoning
- ½ tsp. Garlic and Parsley Seasoning
- ½ tsp. Garlic Salt
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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Calories490
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Carbohydrates21g
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Net Carbs17g
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Fat27g
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Protein42g
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Sodium1500mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
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, follow same instructions.
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1 Prepare the Ingredients
Trim and halve yellow squash lengthwise. Cut into 1/4” half-moons.
Coarsely crush crispy onions and potato sticks on a plate. Combine and spread into an even layer.Pat chicken dry. Season both sides with half the garlic salt (reserve remaining for vegetables) and a pinch of pepper. Evenly spread mayonnaise on one side of chicken.Place chicken, mayonnaise-side down, onto plate with crispy onion-potato stick mixture, pressing gently to adhere. -
2 Start the Vegetables and Chicken
Place pepper and onion mix on one half of prepared baking sheet and toss with 1 tsp. olive oil and a pinch of salt. Spread into an even layer on their side.
Place chicken, crusted-side up, on empty side of sheet and spray with cooking spray.Roast in hot oven, 15 minutes.Carefully remove from oven. Chicken will finish cooking in a later step. -
3 Finish the Vegetables and Chicken
Stir yellow squash, remaining garlic salt, and garlic and parsley seasoning into pepper and onion mix until combined. Spread into an even layer on their side. 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, 10-12 minutes.Carefully remove from oven and drain any excess liquid. 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 mixing bowl, combine sour cream, ranch seasoning, and 1 tsp. water.
To serve, top chicken with crema and garnish vegetables with cheese. Bon appétit!
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