Express
Sheet Pan Crunchy Pita Chip Chicken
with roasted vegetables and dill crema
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Laura Alpern
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 8 oz. Carrot
- 1 Red Bell Pepper
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2 oz. Creme Fraiche
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1 oz. Pita Chips
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1 oz. Tomato Feta Butter
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0.42 oz. Mayonnaise
- 2 Dill Sprigs
- ½ tsp. Garlic Salt
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) d3VE6yOD
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Calories490
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Carbohydrates31g
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Net Carbs25g
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Fat25g
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Protein34g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
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. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start the Carrots
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.
Place carrots and 2 tsp. olive oil on prepared baking sheet. Massage oil into carrots and spread into an even layer on one side of sheet.Roast in hot oven, 8 minutes.While carrots roast, continue recipe. -
2 Prepare Ingredients and Make Dill Crema
Finely crush pita chips in shipping bag.
Remove stem, seeds, and ribs, and cut bell pepper into 1" dice.Stem dill.In a mixing bowl, combine creme fraiche, a pinch of salt, 1 Tbsp. water, and 1/4 tsp. dill.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Assemble the Vegetables and Chicken
After 8 minutes, carefully remove sheet from oven.
Stir bell peppers and garlic salt into carrots until combined. Sheet will be hot! Use a utensil.Place chicken on empty side of sheet and evenly top with mayonnaise, then crushed pita chips, pressing gently to adhere. Spray with cooking spray. Sheet will be hot! Use caution. -
4 Roast Meal and Finish Dish
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove sheet from oven and stir softened butter into vegetables until combined.To serve, top chicken with dill crema. Bon appétit!
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