Crispy Caesar Chicken & Broccoli

Name: Crispy Caesar Chicken & Broccoli with Lemon & Parmesan
Total time: 45 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lemon; 1 unit Baby Broccoli; 1 unit Broccoli; 1 tablespoon Fry Seasoning; 2 tablespoon Mayonnaise; 1 teaspoon Garlic Powder; 1 unit Parmesan Cheese Block; 12 ounce Chicken Cutlets; 1.5 ounce Caesar Dressing; ¼ cup Panko Breadcrumbs; Salt; Pepper; Olive Oil; Cooking Oil; Butter

with Lemon & Parmesan

Recipe Development TeamUpdated on September 29, 2025

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We’ve taken everyone’s favorite salad and transformed it into a sheet-pan meal fit for any weeknight. You’ll top chicken cutlets with Caesar dressing and panko, then bake ‘em until crisp. Two kinds of roasted broccoli (a mix of classic and baby broccoli!) complete the meal, alongside freshly grated Parmesan and another drizzle of Caesar dressing.

Tags:

Carb Conscious

•High Protein

Allergens:

Eggs

•Milk

•Fish

•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 Time45 minutes

Prep Time15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit

Lemon

1 unit

Baby Broccoli

1 unit

Broccoli

1 tablespoon

Fry Seasoning

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 teaspoon

Garlic Powder

1 unit

Parmesan Cheese Block

(Contains: Milk)

12 ounce

Chicken Cutlets

1.5 ounce

Caesar Dressing

(Contains: Eggs, Milk, Fish)

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories740 kcal

Fat44 g

Saturated Fat12 g

Carbohydrate33 g

Sugar9 g

Dietary Fiber5 g

Protein49 g

Cholesterol180 mg

Sodium610 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

•Zester

•Grater

•Paper Towel

•Baking Sheet

•Small Bowl

Instructions

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter lemon. Grate Parmesan over a small bowl (skip this step if pre-shredded). Trim and discard stem ends from baby broccoli. Cut broccoli into bite-size pieces.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Cover and microwave until melted, about 30 seconds. • Stir in panko, half the Fry Seasoning, salt, and pepper.

• In a third small bowl, combine dressing, mayonnaise, garlic powder, and pepper; stir until garlic powder is completely incorporated. • Add lemon zest, half the Parmesan, and juice from one lemon wedge (juice from two lemon wedges for 4 servings). Stir to combine.

• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper; place on one side of a lightly oiled baking sheet. • Evenly spread a thin layer of dressing onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Toss baby broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. • Toss broccoli on a second sheet with a large drizzle of olive oil, salt, and pepper. • Roast baby broccoli and chicken on top rack and broccoli on middle rack, swapping rack positions halfway through, until baby broccoli and broccoli are browned and tender and chicken is cooked through, 18-22 minutes.

• Slice chicken crosswise. • Toss broccoli and baby broccoli together; divide chicken, broccoli, and baby broccoli between plates. • Drizzle with remaining dressing and garnish with remaining Parmesan. Serve with remaining lemon wedges on the side.

Poultry is fully cooked when internal temperature reaches 165°.