Sheet Pan Cheesy Italian Chicken
plus Roasted Broccoli, Charred Lemon & Garlic Bread
Weeknights feeling busier and more jam-packed than ever? We hear you! That’s why we’re bringing you our quickest, easiest meals yet. Introducing Oven-Ready Dinners. All you have to do is assemble it all on a baking sheet, pop it in the oven, and dig in! No need to worry about prep or dirtying multiple dishes. This week, we’re featuring cheesy herbed chicken, broccoli, garlic bread, and charred lemon for squeezing over everything. It’s all ready in 20 minutes or less—now that’s a weeknight win.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
1 tablespoon
Italian Seasoning
½ cup
Italian Cheese Blend
(Contains Milk)
1 unit
Demi Baguette
(Contains Soy, Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
8 ounce
Broccoli Florets
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Kosher Salt
Pepper
Nutrition Values
Utensils
Instructions
• Preheat oven to 450 degrees. Place 2 TBSP butter in a small bowl and bring to room temperature. Wash and dry all produce. • Pat chicken* dry with paper towels. Place on one side of a baking sheet; top with a large drizzle of olive oil and season all over with half the Italian Seasoning, salt, and pepper. • Cut broccoli florets into bite-size pieces, if necessary. Halve lemon. Toss broccoli and lemon halves on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. Arrange lemon halves cut sides down. • 4 SERVINGS: Use 4 TBSP butter. Spread chicken out across entire sheet and use all the Italian Seasoning. Toss broccoli and lemons on a separate sheet.
• Roast chicken, broccoli, and lemon on top rack until chicken is lightly browned, 12 minutes. • After 12 minutes, remove sheet from oven. Evenly top chicken with Italian cheese. • Return to top rack until chicken is cooked through, cheese has melted, broccoli is browned and tender, and lemon is lightly charred, 3-6 minutes more. • 4 SERVINGS: Roast chicken on middle rack and broccoli and lemons on top rack. After 12 minutes, remove sheet with chicken from oven and leave broccoli and lemons roasting.
• While everything roasts, stir half the garlic powder into bowl with softened butter. Season with salt and pepper. • 4 SERVINGS: Use all the garlic powder. • TIP: If butter is not yet softened, microwave for 10 seconds.
• Halve baguette. When chicken, broccoli, and lemon have 5 minutes left, toast baguette until lightly golden (directly on oven rack or in a toaster oven). • Spread garlic butter onto cut sides of baguette. Halve on a diagonal if desired. • Divide chicken, broccoli, and garlic bread between plates. Serve with charred lemon on the side.
