Skip to main content
Cheesy Italian Chicken
Cheesy Italian Chicken

Cheesy Italian Chicken

Includes recyclable aluminum tray

For this quick-to-prep (and even quicker to clean up) meal, you’ll roast Italian-seasoned chicken with an irresistibly crunchy, cheesy panko topping in one oven-ready tray and garlicky zucchini with grape tomatoes in a second tray. The veggies are tossed with our herby basil paste, then drizzled with a sweet and tangy balsamic glaze. Serve with crusty garlic bread and enjoy the mmm's at the table!

Tags:
Protein Smart
Easy Prep
New
Allergens:
Milk
Soy
Wheat

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 Time35 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 tablespoon

Italian Seasoning

1.5 tablespoon

Sour Cream

(Contains: Milk)

1 teaspoon

Garlic Powder

1 unit

Ciabatta Roll

(Contains: Soy, Wheat)

1 ounce

Basil Paste

5 teaspoon

Balsamic Glaze

1 teaspoon

Chili Flakes

10 ounce

Chicken Cutlets

4 ounce

Grape Tomatoes

½ cup

Italian Cheese Blend

(Contains: Milk)

2 unit

Oven-Ready Trays

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Olive Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving
Calories720 kcal
Fat36 g
Saturated Fat15 g
Carbohydrate47 g
Sugar15 g
Dietary Fiber3 g
Protein46 g
Cholesterol165 mg
Sodium690 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

Small Bowl
Paper Towel

Instructions

Prep
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Place 2 TBSP butter (4 TBSP for 4) in a small bowl; set aside to soften. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. • In a separate small bowl, combine panko, Italian cheese blend, half the Italian Seasoning (you’ll use the rest in the next step), a drizzle of olive oil (large drizzle for 4), salt, and pepper.

Prep & Assemble Chicken
2

• Pat chicken dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. • Place chicken in one oven-ready tray (for 4 servings, divide between two trays). Brush tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides!).

Assemble Veggies & Bake
3

• In remaining oven-ready tray, toss zucchini and tomatoes with a drizzle of olive oil, 1⁄2 tsp garlic powder (you’ll use the rest in the next step), salt, and pepper. (For 4 servings, place zucchini in one of the remaining trays and tomatoes in the other; use a drizzle of olive oil, 1⁄2 tsp garlic powder, salt, and pepper for each tray.) • Place trays side by side on top rack (be sure your oven has preheated!); bake until chicken is cooked through and veggies are tender, 20-25 minutes. (For 4, bake chicken on top rack and veggies on middle rack, swapping rack positions halfway through.)

Make Garlic Bread
4

• When chicken and veggies are almost done, to bowl with softened butter, add remaining garlic powder, salt, and pepper. Stir to combine. • Halve and toast ciabatta. • Spread cut sides with garlic butter. Cut each half on a diagonal.

Finish Veggies
5

• Once veggies have finished roasting, add basil paste; stir to combine. (For 4 servings, combine roasted veggies with basil paste in one tray; alternatively, transfer veggies to a large bowl, then stir in basil paste.)

Serve
6

• Divide chicken and veggies between plates in separate sections. Drizzle veggies with as much balsamic glaze as you like. Serve with garlic bread and chili flakes on the side.

Poultry is fully cooked when internal temperature reaches 165°.