Onion Crunch Chicken

Name: Onion Crunch Chicken with Mashed Sweet Potatoes, Roasted Broccoli & Honey Dijon Dressing
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Sweet Potatoes; 1 unit Crispy Fried Onions; ¼ cup Monterey Jack Cheese; 10 ounce Chicken Cutlets; 1.5 ounce Honey Dijon Dressing; 1 unit Broccoli; 1.5 tablespoon Sour Cream; Salt; Pepper; 1 teaspoon Olive Oil; 2 tablespoon Butter

with Mashed Sweet Potatoes, Roasted Broccoli & Honey Dijon Dressing

Recipe Development TeamPublished on March 25, 2024

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Crispy chicken + honey mustard is a match made in mealtime heaven. Our take on the combo starts with chicken brushed with honey mustard dressing, then coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed sweet potatoes and roasted broccoli. There’s more honey mustard on the side for dunking and drizzling.

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 Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit

Sweet Potatoes

1 unit

Crispy Fried Onions

(Contains: Wheat)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

10 ounce

Chicken Cutlets

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

1 unit

Broccoli

1.5 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

Salt

Pepper

1 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories750 kcal

Fat41 g

Saturated Fat16 g

Carbohydrate51 g

Sugar14 g

Dietary Fiber8 g

Protein42 g

Cholesterol155 mg

Sodium560 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

•Peeler

•Small Bowl

•Medium Pot

•Strainer

•Baking Sheet

•Paper Towel

•Potato Masher

Instructions

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. • Using your hands, finely crush fried onions in their bag. (TIP: Once crushed, fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP dressing (2 TBSP for 4) in a separate small bowl (you’ll use it in step 3).

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm until ready to mash.

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Evenly spread tops of chicken with a thin layer of reserved dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).

• Toss broccoli on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast broccoli on top rack and chicken on middle rack.) • Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. If broccoli finishes before chicken, remove from sheet and continue roasting chicken.

• Meanwhile, mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved sweet potato cooking liquid as needed. Taste and season with salt and pepper.