Sun-Dried Tomato Chicken

with roasted carrots and broccoli

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein

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. Coin Cut Carrots
  • 8 oz. Broccoli Florets
  • 1 Lemon
  • Info
    2 oz. Cream Cheese
  • Info
    1 oz. Sun Dried Tomato Pesto
  • Info
    ¼ cup Panko Breadcrumbs
  • 1 tsp. Potato Spice Seasoning
  • 1 tsp. Italian Seasoning 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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Baking Sheet

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
  1. 1

    Start the Carrots

    In a mixing bowl, combine carrots, half the potato spice seasoning (reserve remaining for broccoli), half the Italian seasoning (reserve remaining for broccoli), and 1 tsp. olive oil.

    Transfer to prepared baking sheet and spread into an even layer on 1/3 of sheet. Reserve bowl; no need to wipe clean.

    Roast in hot oven, 15 minutes.

    While carrots roast, continue recipe.

  2. 2

    Prepare Broccoli and Make Topping

    In mixing bowl used to season carrots, combine broccoli, remaining potato spice seasoning, remaining Italian seasoning, and 1 tsp. olive oil.

    In another mixing bowl, combine softened cream cheese, pesto, panko, and a pinch of salt and pepper.

    Pat chicken dry. Season all over with a pinch of salt and pepper.

  3. 3

    Add Chicken and Broccoli

    After 15 minutes, carefully remove baking sheet from oven. Place broccoli in center of sheet and spread into an even layer.

    Place chicken next to broccoli on empty side of sheet. Evenly top with cream cheese mixture and 1 tsp. olive oil. Sheet will be hot! Use caution.

  4. 4

    Roast Vegetables and Chicken and Finish Dish

    Roast again in hot oven until vegetables are fork-tender and chicken reaches a minimum internal temperature of 165 degrees, 13-16 minutes.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    While vegetables and chicken roast, halve lemon and cut into wedges.

    Carefully remove sheet from oven.

    To serve, squeeze lemon wedges over to taste. Bon appétit!

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