home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Zucchini-and-Parmesan-Crusted Chicken

Zucchini-and-Parmesan-Crusted Chicken

with Mashed Potatoes and Green Beans

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
Rated 3.4 / 4out of 1049 ratings
Read more

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:Child friendlyFamily friendlyGluten free
Allergens:Milk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Zucchini

24 ounce

Chicken Breasts

½ cup

Parmesan Cheese

(ContainsMilk)

24 ounce

Baby Potatoes

12 ounce

Green Beans

1 unit

Lemon

1 box

2% Reduced Fat Milk

(ContainsMilk)

Not included in your delivery

2 tablespoon

Butter

(ContainsMilk)

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2150.576 kJ
Calories514 kcal
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
Utensilsarrow down iconarrow down icon
Bowl
Grater
Pot
Tea Towel
Baking Sheet
Slotted Spoon
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
Boil the potatoes and prep the zucchini mixture
Boil the potatoes and prep the zucchini mixture
1

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.

Bake the chicken
Bake the chicken
2

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.

Cook the green beans
Cook the green beans
3

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.

Mash the potatoes
Mash the potatoes
4

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.

5

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!