Zucchini-and-Parmesan-Crusted Chicken

Name: Zucchini-and-Parmesan-Crusted Chicken with Mashed Potatoes and Green Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Zucchini; 24 ounce Chicken Breasts; ½ cup Parmesan Cheese; 24 ounce Baby Potatoes; 12 ounce Green Beans; 1 unit Lemon; 1 box Milk; 2 tablespoon Butter; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Mashed Potatoes and Green Beans

Recipe Development TeamPublished on August 17, 2016

4.2

(966 customers rated)

Get Free Steak + 10 Free Meals

Topping chicken with zucchini and nutty Parmesan cheese may sound odd, but it somehow keeps the meat moist and incredibly tender in the oven. Plus, it’ll get your entire family eating more greens. When it comes to sides, our chefs chose silky mashed potatoes and green beans. After all, you can’t go wrong with the classics.

Tags:

Gluten-free

•Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

2 unit

Zucchini

24 ounce

Chicken Breasts

½ cup

Parmesan Cheese

(Contains: Milk)

24 ounce

Baby Potatoes

12 ounce

Green Beans

1 unit

Lemon

1 box

Milk

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories514 kcal

Energy (kJ)2151 kJ

Fat18 g

Saturated Fat8 g

Carbohydrate41 g

Sugar10 g

Dietary Fiber9 g

Protein53 g

Cholesterol153 mg

Sodium304 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Grater

•Pot

•Tea Towel

•Baking Sheet

•Slotted Spoon

•Potato Masher

•Strainer

Instructions

Boil the potatoes and prep the zucchini mixture

Wash and dry all produce. Preheat the oven to 400 degrees. Place the potatoes into a medium pot with a pinch of salt and enough water to cover them by 2 inches. Bring to a boil and cook 15-20 minutes, until fork-tender. Using a box grater, grate the zucchini and place into the center of a kitchen towel. Gather the corners of the towel, and squeeze over a bowl to remove excess moisture. Put the zucchini in another bowl and toss with the Parmesan cheese. Season generously with salt and pepper.

Season the chicken on both sides with salt and pepper. Drizzle each chicken breast on all sides with 1 teaspoon olive oil. Place onto a baking sheet. Top each chicken breast with a thick layer of the zucchini mixture. Bake about 15 minutes, until just cooked through. During the last 2 minutes of cooking, turn broiler to high and broil about 2 minutes, until golden brown and crispy on top.

Trim the ends off the green beans. With about 3 minutes left to go on the potatoes, add the green beans to the boiling water. Cook about 3 minutes, until crisp-tender. Remove the green beans with a slotted spoon.

Drain the potatoes, and return them to the same pot. With a fork or potato masher, mash the potatoes with ¼ cup milk (we sent more) and 2 Tablespoons butter, until very smooth. Season generously with salt and pepper.

Plate and serve: Cut the lemon into wedges. Serve the zucchini-and-Parmesan-crusted chicken alongside the green beans and mashed potatoes. Squeeze a lemon wedge over and enjoy!