Honey Dijon Pecan Chicken
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Honey Dijon Pecan Chicken

Honey Dijon Pecan Chicken

Includes recyclable aluminum tray

There’s nothing like crunchy chicken—and this version is super-simple! You'll coat cutlets with honey Dijon dressing, then pile on a mix of panko breadcrumbs and pecans. Nestle them next to garlic-thyme potatoes in our oven-ready tray, then bake to perfection. Serve with buttery green beans, then toss (or recycle!) the tray for an easy cleanup.

Tags:
Protein Smart
Easy Prep
New
Allergens:
Tree Nuts
Eggs
Wheat
Milk

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
DifficultyMedium

Ingredients

serving amount

1 teaspoon

Garlic Powder

2 ounce

Pecans

(Contains Tree Nuts)

1 tablespoon

Fry Seasoning

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

6 ounce

Green Beans

12 ounce

Potatoes

1 teaspoon

Dried Thyme

¼ cup

Panko Breadcrumbs

(Contains Wheat)

10 ounce

Chicken Cutlets

1 unit

Oven-Ready Aluminum Trays

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

Olive Oil

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Nutrition Values

/ per serving
Calories670 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate52 g
Sugar9 g
Dietary Fiber5 g
Protein39 g
Cholesterol140 mg
Sodium260 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

Medium Bowl
Paper Towel
Plastic Wrap

Instructions

Roast Potatoes
1

There’s nothing like crunchy chicken—and this version is super-simple! You'll coat cutlets with honey Dijon dressing, then pile on a mix of panko breadcrumbs and pecans. Nestle them next to garlic-thyme potatoes in our oven-ready tray, then bake to perfection. Serve with buttery green beans, then toss (or recycle!) the tray for an easy cleanup.

Make Pecan Topping
2

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave- safe bowl; microwave until melted, 30 seconds. • Finely chop pecans. • Add pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper to bowl with melted butter. Stir to combine.

Coat Chicken
3

• Reserve about half of the honey Dijon dressing in a small bowl (set aside for use in Step 6). • Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Transfer to a plate. • Spread tops of chicken with a thin layer of remaining honey Dijon dressing. Mound chicken with pecan crust, pressing firmly to adhere (no need to coat the undersides).

Roast Chicken
4

• Once potatoes have roasted 5-8 minutes, remove from oven. Carefully push potatoes to one side of tray; place chicken, coated sides up, on empty side. Return tray to oven and roast on middle rack, until potatoes are tender, chicken is cooked through, and pecan topping is golden brown, 15-20 minutes. (For 4 servings, leave potatoes roasting on top rack; add chicken to the second tray and roast on middle rack.)

Cook Green Beans
5

• Meanwhile, trim green beans if necessary. • Place green beans and 1 TBSP butter (2 TBSP for 4 servings) in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap; microwave until slightly tender, 1-2 minutes.

Finish & Serve
6

• Divide pecan chicken, potatoes, and green beans between plates in separate sections. Drizzle chicken with as much reserved honey Dijon dressing as you like. Serve.

Poultry is fully cooked when internal temperature reaches 165°.