Express
Sheet Pan Hummus-Topped Cumin Chicken
with dill buttered vegetables
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Sesame
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
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. Carrot
- 4 oz. Broccoli Florets
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2 oz. Hummus
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1 oz. Creme Fraiche
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Chile and Cumin Rub
- 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) 2qWnmGPR
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Calories480
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Carbohydrates24g
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Net Carbs17g
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Fat28g
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Protein35g
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Sodium1490mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Peeler
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
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1 Start the Vegetables
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 Add the Broccoli and Chicken
Break broccoli into bite-sized pieces.
Stem and mince dill.Pat chicken dry and season both sides with 1 tsp. olive oil and 3/4 the chile and cumin rub (reserve remaining for sauce).After 8 minutes, carefully remove sheet from oven. Add broccoli and garlic salt to carrots. Stir to combine on one side of sheet. Sheet and carrots will be hot! Use a utensil.Place chicken on empty side of sheet. -
3 Finish Vegetables and Chicken and Finish Dish
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 12-16 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove sheet from oven.Stir softened butter and 1/2 tsp. dill into vegetables until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
4 Make Hummus Mixture and Finish Dish
In a mixing bowl, combine hummus, creme fraiche, and remaining chile and cumin rub.
If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.To serve, top chicken with hummus mixture. Bon appétit!
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