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Crunchy Ranch Chicken

Crunchy Ranch Chicken

with Roasted Green Beans & Buttery Baby Potatoes

With just five minutes of prep and a hands-free turn in the oven, you can get juicy chicken cutlets with a cheesy panko crust and garlicky green beans on the table with minimal fuss. A side of buttery, ranch-seasoned baby potatoes seals the deal. But the best part? Thanks to the oven-ready tray you'll find in your box, there’s practically no cleanup required.

Tags:
Calorie Smart
Carb Smart
Protein Smart
Easy Prep & Clean
New
Allergens:
Wheat
Milk
Eggs

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 Time5 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Oven-Ready Aluminum Trays

1 teaspoon

Garlic Powder

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 tablespoon

Ranch Spice

2 tablespoon

Mayonnaise

(Contains Eggs)

6 ounce

Green Beans

12 ounce

Microwavable Multicolor Baby Potatoes

10 ounce

Chicken Cutlets

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories650 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate46 g
Sugar6 g
Dietary Fiber7 g
Protein42 g
Cholesterol160 mg
Sodium330 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

Paper Towel

Instructions

Prep
1

• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Trim green beans if necessary. • Place green beans in oven-ready tray (for 4 servings, divide between two trays). Toss with a drizzle of oil, garlic powder, salt, and pepper.

Roast Chicken & Green Beans
2

• Pat chicken* dry with paper towels and season all over with half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper; place on top of green beans (for 4 servings, divide chicken between two trays). • Brush the top of each chicken cutlet with mayonnaise. Sprinkle with Monterey Jack and panko, pressing to adhere. Top with a drizzle of oil. • Roast on middle rack until green beans are tender and chicken is cooked through, 20-25 minutes. (For 4 servings, place both trays, side by side, on middle rack.)

Cook & Season Potatoes
3

• Once chicken and green beans have roasted 12 minutes, place sealed bag of potatoes, front side down, in the microwave. Microwave until tender, 5 minutes. Let cool in the microwave for 2 minutes. TIP: Potatoes can also be microwaved in a large microwave-safe bowl covered with plastic wrap. • Carefully remove potatoes from microwave (use a kitchen towel or oven mitt—the bag will be hot!) and open bag (watch out for steam). Add remaining Ranch Spice, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to bag with potatoes; toss to coat. TIP: Alternatively, transfer potatoes to a large bowl to season.

Serve
4

• Divide crunchy ranch chicken, green beans, and potatoes between plates in separate sections. Serve.

Poultry is fully cooked when internal temperature reaches 165°.