Express
Sheet Pan Spicy Cheddar Chicken Sammie
with garlic pepper potatoes
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat, Sesame, Soy
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Over 30g protein
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)
- 2 Russet Potatoes
- 10 oz. Boneless Skinless Chicken Cutlet
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2 Potato Rolls
- 3¼ oz. Dill Pickle Slices
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2 oz. Shredded Cheddar Cheese
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2 oz. Light Sour Cream
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0.88 oz. Mayonnaise
- ½ fl. oz. Hot Sauce
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2 Butter Crackers
- 1 tsp. Garlic Pepper
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)
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Calories790
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Carbohydrates66g
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Net Carbs62g
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Fat35g
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Protein48g
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Sodium2000mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 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
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 Start the Potatoes
Cut potatoes into 1" dice.
Place potatoes, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasonings into potatoes. Spread into an even layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Chicken
Coarsely crush crackers in shipping bag.
In a mixing bowl, combine crackers and shredded cheese. Set aside.Pat chicken dry. Cover 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 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Evenly top with half the mayonnaise (reserve remaining for sauce), then cracker mixture, pressing gently to adhere. -
3 Finish the Potatoes and Chicken
After 15 minutes, carefully remove sheet from oven and push potatoes to one side. Sheet will be hot! Use a utensil.
Place chicken on now-empty side of sheet.Roast in hot oven until potatoes are lightly browned and tender and chicken reaches a minimum internal temperature of 165 degrees, 12-16 minutes.Carefully remove from oven. Stir garlic pepper into potatoes. Sheet will be hot! Use a utensil.While potatoes and chicken roast, continue recipe. -
4 Toast Rolls, Make Sauce, and Finish Dish
Place rolls directly on oven rack, cut-sides up.
Toast in hot oven until lightly browned, 3-4 minutes.Carefully remove from oven.While rolls toast, in another mixing bowl, combine remaining mayonnaise, sour cream, and hot sauce (to taste). Set aside.To serve, top bottom roll with chicken, sauce (to taste), pickles, and top roll. Bon appétit!
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