Oven-Ready
Baked Pepperoni Pizza Chicken Cutlet
with buttermilk-dill zucchini and peas
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
- 20 oz. Sliced Zucchini
- 10 oz. Peas
- 4 oz. Marinara Sauce
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2 oz. Shredded Italian Cheese Blend
- 2 oz. Pepperoni
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1½ fl. oz. Buttermilk Ranch Dressing
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2 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Poultry 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) MqgpgdOn
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Calories440
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Carbohydrates21g
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Net Carbs15g
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Fat21g
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Protein42g
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Sodium1420mg
Recipe Steps
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 breasts, pat dry. Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
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1 Prepare the Ingredients
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.
In one provided tray, combine zucchini, peas, and 2 tsp. olive oil.Pat chicken dry and place in second provided tray. Top with 1 tsp. olive oil, poultry seasoning, and 1/4 tsp. salt. -
2 Start Meal and Add Pepperoni
Bake both trays uncovered in hot oven, 15 minutes.
Carefully remove chicken from oven. Evenly top with marinara, cheese, then pepperoni, pressing gently to adhere. Tray will be hot! Use a utensil. -
3 Bake the Meal
Bake again uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove trays from oven.Stir buttermilk-dill seasoning and 1/4 tsp. salt into vegetables.To serve, drizzle dressing over vegetables. Bon appétit!
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