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American Recipes
Zucchini-and-Parmesan-Crusted Chicken

Zucchini-and-Parmesan-Crusted Chicken

with Mashed Potatoes and Green Beans

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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

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

Preparation Time30 minutes
Cooking difficultyLevel 1

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit


24 ounce

Chicken Breasts

½ cup

Parmesan Cheese


24 ounce

Baby Potatoes

12 ounce

Green Beans

1 unit


1 box

2% Reduced Fat Milk


Not included in your delivery

2 tablespoon



4 teaspoon

Olive Oil





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.
Utensilsarrow down iconarrow down icon
Tea Towel
Baking Sheet
Slotted Spoon
Potato Masher
Instructionsarrow up iconarrow up icon
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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!