Express
Sheet Pan “Coat ‘n Bake” Chicken
with garlic buttered vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
-
Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Laura Alpern
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. Broccoli Florets
- 1 Zucchini
-
2 oz. Light Sour Cream
-
½ cups Italian Panko Blend
-
¾ oz. Roasted Garlic & Herb Butter
- 2 tsp. Chicken Broth Concentrate
-
0.42 oz. Mayonnaise
-
1 tsp. Ranch Seasoning
- ½ tsp. Potato Spice 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.
-
Nutrition (per serving) 9Oz9DMq5
-
Calories440
-
Carbohydrates21g
-
Net Carbs17g
-
Fat24g
-
Protein36g
-
Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Plate
- 1 Mallet
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 Prepare the Vegetables
Trim zucchini ends, cut lengthwise, then cut into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Cut broccoli into bite-sized pieces.Place zucchini and broccoli on one side of prepared baking sheet and toss with 2 tsp. olive oil, potato spice seasoning, and a pinch of salt. Spread into an even layer on their side. -
2 Prepare the Chicken
Place panko on a plate and spread into an even layer.
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season both sides with half the ranch seasoning (reserve remaining for crema) and a pinch of salt.Evenly coat both sides of chicken with mayonnaise and place onto panko, pressing gently to adhere to both sides.Place chicken on empty side of sheet and evenly spray with cooking spray. -
3 Roast the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 13-18 minutes.
Carefully remove from oven. Stir softened butter and chicken base 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, remaining ranch seasoning, and 1 tsp. water. Set aside.
To serve, top chicken with crema. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
