Prep & Bake Chicken with Baby Broccoli
includes recyclable aluminum tray
- Milk
- Eggs
- Wheat
With just five minutes of prep and a hands-free turn in the oven, you'll have this baked Parmesan-crusted chicken on the table in no time. For sides, we've got roasted baby broccoli and sweet potato that cook along with the chicken. Serve it all drizzled with a bright, creamy Dijon sauce. But the best part? Thanks to our oven-ready tray, there’s practically no cleanup required.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
1 unit
Oven-Ready Tray
1 unit
Baby Broccoli
1 unit
Sweet Potato
3 tablespoon
Parmesan Cheese
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Trim thick end of baby broccoli; halve lengthwise. Dice sweet potato into ½-inch pieces.
Place sweet potato and 1 TBSP water (2 TBSP for 4 servings) in a medium microwave-safe bowl (large bowl for 4). Cover with plastic wrap; microwave until slightly tender, 2-3 minutes. Drain any excess water.
Meanwhile, in a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.
Pat chicken* dry with paper towels; season all over with salt and pepper. Spread tops of chicken evenly with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
In oven-ready tray, combine baby broccoli, sweet potato, Fry Seasoning, a large drizzle of oil, salt, and pepper until everything is thoroughly coated. (For 4 servings, divide ingredients evenly between two trays, using a large drizzle of oil in each tray).
Cover oven-ready tray tightly with foil, lightly pressing down on veggies to create a flat layer on top. Place coated chicken on top of foil. (For 4 servings, cover both trays with foil; divide chicken between trays.)
Bake on top rack (be sure your oven has preheated!) until veggies are tender and chicken is browned and cooked through, 25-30 minutes. (For 4, bake two trays side by side on top rack.)
Meanwhile, in a second small bowl, mix together mustard and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
When chicken and veggies are done, divide chicken between plates. Remove foil (careful—steam may be released!) and stir veggies; divide between plates. Drizzle with creamy Dijon sauce. Serve.
