Onion Crunch Chicken
Includes recyclable aluminum tray
- Eggs
- Milk
- Wheat
This hearty chicken dish is a breeze to put together, thanks to our oven-ready trays that keep cleanup to a minimum. You’ll top the chicken with honey Dijon dressing, melty Monterey Jack cheese, and a fried onion coating that crisps up to golden perfection as it bakes. Buttery baby potatoes and roasted green beans complete the meal.
Ingredients
1 unit
Oven-Ready Aluminum Trays
1.5 ounce
Honey Dijon Dressing
(Contains: Eggs)
1 teaspoon
Garlic Powder
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
6 ounce
Green Beans
12 ounce
Microwavable Multicolor Baby Potatoes
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce (except potatoes). • Pat chicken* dry with paper towels and season all over with salt and pepper; place in center of oven-ready tray. • Place 1 TBSP dressing (2 TBSP for 4 servings) in a small bowl; reserve remaining dressing in a separate small bowl for serving. Brush tops of each chicken cutlet with 1⁄2 TBSP dressing. Sprinkle with Monterey Jack. Using your hands, finely crush crispy fried onions in their package; sprinkle over cheese, pressing to adhere.
• Arrange green beans around chicken in tray. Add a drizzle of oil over green beans and season with half the garlic powder (you’ll use the rest later), salt, and pepper. (For 4 servings, arrange chicken in one tray and green beans in second tray.) • Roast on middle rack until green beans are tender and chicken is cooked through, 20-25 minutes.
• When chicken has about 8 minutes left, place sealed potato bag, front side down, in the microwave; microwave 5 minutes. Let bag cool in microwave for 2 minutes. TIP: You can also transfer potatoes to a medium microwave-safe bowl, cover tightly with plastic wrap, and microwave until tender, 5 minutes. • Carefully open bag (watch out for steam!) and add remaining garlic powder, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper. Toss until potatoes are evenly coated.
• Divide chicken, green beans, and potatoes between plates. Serve with reserved dressing on the side.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the onion crunch topping and honey Dijon sauce, calling it "delicious" and "flavorful" 🍗.
- Ease of prep: Customers raved about how quick and easy this meal was to prepare, especially appreciating the included aluminum tray.
- Suggestions: Some recommend cooking green beans separately for better texture; others suggest broiling chicken briefly for extra crispiness.
- Leftovers: Several noted the chicken reheats well, making great leftovers for busy weeknights.
- Potatoes: Many enjoyed the microwaveable potatoes for convenience, though some preferred roasting them for more flavor.
