Panko Ranch Chicken
with hot honey butter, potatoes, and broccoli
Prep & Cook Time: 35-45 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Jimmy Cababa
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In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 16 oz. Yukon Potatoes
- 12 oz. Broccoli Florets
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2 oz. Butter
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2 oz. Shredded Parmesan Cheese
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½ cup Panko Breadcrumbs
- 1 fl. oz. Honey
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0.84 oz. Mayonnaise
- ½ fl. oz. Hot Sauce
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2 tsp. Ranch 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) N3DQlDPj
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Calories660
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Carbohydrates37g
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Net Carbs33g
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Fat39g
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Protein39g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Start the Potatoes
Cut potatoes into 1" dice.
Place potatoes on prepared baking sheet and toss with 4 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper. Spread into a single layer.Roast in hot oven, 10 minutes.While potatoes roast, continue recipe. -
2 Prepare the Chicken
Evenly spread panko on a plate.
Pat chicken dry.Cover chicken with plastic wrap. Use a heavy object to pound to an even 1/4" thickness. You may also use a gallon bag for easier clean-up.Top chicken evenly on one side with ranch seasoning and mayonnaise.Place chicken onto panko, mayonnaise-side down, pressing gently to adhere. Set aside. -
3 Finish Potatoes and Roast Broccoli
Cut broccoli into bite-sized pieces.
After 10 minutes, remove baking sheet from oven. Push potatoes to one side. Baking sheet will be hot! Use a utensil.Add broccoli to now-empty side. Top evenly with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper and stir to combine. Spread into a single layer. Sheet will be hot! Use a utensil.Roast in hot oven until broccoli and potatoes are browned and tender, 15-20 minutes.While broccoli and potatoes roast, continue recipe. -
4 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add chicken to hot pan, panko-side down, and cook undisturbed until browned, 3-5 minutes.
Reduce heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
5 Make Hot Honey Butter and Finish Dish
Combine softened butter, honey, and hot sauce (to taste) in a mixing bowl. Set aside.
Plate dish as pictured on front of card, topping chicken with hot honey butter (to taste) and garnishing broccoli with cheese. Bon appétit!
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