Express
Sheet Pan Jalapeño Popper Kickin' Chicken
with cheddar smashed potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 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)
- 12 oz. Yukon Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
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2 oz. Cream Cheese
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2 oz. Shredded Cheddar Cheese
- 1 Jalapeno Pepper
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½ oz. Crispy Jalapenos
- 2 Green Onions
- 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) jOQ09nqA
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Calories570
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Carbohydrates40g
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Net Carbs36g
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Fat27g
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Protein41g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Microwave
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, 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 Prepare the Ingredients
Prick potatoes all over with a fork.
Place potatoes in a microwave-safe bowl and cover with a damp paper towel.Microwave covered until slightly tender, 4-6 minutes.While potatoes microwave, trim and thinly slice green onions.Stem jalapeño, halve, seed, remove ribs, and finely chop. Wash hands and cutting board after working with jalapeño. -
2 Start the Potatoes
Place potatoes on prepared baking sheet.
Using the flat side of an object (like a drinking glass), press down gently to smash each potato. Season both sides with 2 tsp. olive oil, half the garlic salt (reserve remaining for cream cheese), and a pinch of pepper.Roast in hot oven, 8 minutes.While potatoes roast, continue recipe. -
3 Add the Chicken and Toppings
In a mixing bowl, combine softened cream cheese, 1 Tbsp. chopped jalapeños (to taste), green onions, 1/4 the shredded cheese (reserve remaining for potatoes), and remaining garlic salt. Set aside.
Pat chicken dry and season both sides with a pinch of salt and pepper.After 8 minutes, carefully remove baking sheet from oven. Carefully flip potatoes and push to one side of sheet. Sheet and potatoes will be hot! Use a utensil.Evenly top potatoes with remaining shredded cheese.Add chicken to empty side of sheet and evenly top with cream cheese mixture (use less if spice-averse). -
4 Finish Potatoes and Chicken and Finish Dish
Roast in hot oven until potatoes are golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 13-16 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.While dish roasts, crush crispy jalapeños in shipping bag.Carefully remove sheet from oven.To serve, top chicken with crushed crispy jalapeños (to taste). Bon appétit!
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