White Cheddar and Pecan Crusted Chicken with Sweet Potatoes and Peas
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
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
Prepare The Ingredients
Preheat oven to 425 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Combine sweet potatoes, peas, onions, seasoned salt, and 2 tsp olive oil in provided tray until completely combined. Spread into a single layer on one side of tray.
Add Chicken and Topping
Place chicken on empty side of tray and cover evenly with mayonnaise and mustard, spreading evenly on chicken with the back of a spoon. Be sure to cover chicken entirely.
Bake uncovered in hot oven for 20 minutes. Carfully remove from oven and top chicken evenly with cheese and pecans. Continue to bake until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Finish The Dish
Carefully remove from oven. Rest chicken 5 minutes. Bon appétit!
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