Express
Sheet Pan Pesto Chicken
with balsamic parsnips and carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Jimmy Shay
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
- 6 oz. Parsnips
- 1 fl. oz. Balsamic Glaze
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1 oz. Basil Pesto
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1 oz. Cream Cheese
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¾ oz. Roasted Garlic & Herb Butter
- ½ tsp. Garlic and Parsley 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) EOd1jR3G
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Calories480
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Carbohydrates34g
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Net Carbs27g
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Fat25g
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Protein33g
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Sodium1300mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
- 1 Microwave
- 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.
Trim ends off parsnips and peel. Cut into 1/2" dice.Place carrots and parsnips on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer.Roast in hot oven, 10 minutes.While vegetables roast, continue recipe. -
2 Add the Chicken
Pat chicken dry. Season both sides with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper.
After 10 minutes, carefully remove sheet from oven and push vegetables to one side. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet. -
3 Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove from oven.While vegetables and chicken roast, continue recipe. -
4 Make Sauce and Finish Dish
In a microwave-safe bowl, combine pesto, butter, cream cheese, and 1 Tbsp. water.
Microwave uncovered until heated through, 1-2 minutes.Carefully remove from microwave and stir to combine. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.To serve, top chicken with sauce. Garnish vegetables with balsamic glaze. Bon appétit!
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