Monterey Jack Un-Fried Chicken
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Monterey Jack Un-Fried Chicken

Monterey Jack Un-Fried Chicken

with Roasted Carrots, Potato Wedges & Sriracha Mayo

Craving fried chicken? These cutlets are so crispy, you’ll be shocked to discover they’re actually baked! The cheesy panko crust turns so crunchy and golden, you won’t believe your eyes… or mouth. They’re served with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.


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

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon

Ranch Spice

¼ cup

Monterey Jack Cheese

(Contains Milk)

10 ounce

Chicken Cutlets

4 tablespoon


(Contains Eggs)

12 ounce


1 teaspoon


Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories780 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate57 g
Sugar11 g
Dietary Fiber9 g
Protein40 g
Cholesterol160 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.


Small Bowl
Baking Sheet
Paper Towel



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Mix Panko

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

Roast Potatoes

Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Coat & Bake Chicken

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Once veggies have roasted 5 minutes, remove from oven. Push veggies to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave veggies roasting; add chicken to a third sheet and roast on middle rack.) • Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.

Mix Mayo

• Meanwhile, in a second small bowl, combine remaining mayonnaise with Sriracha to taste.


• Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.