Let us know about the recipes you tried this week! We're always looking to improve our service, and send you recipes that you'll love for years to come (while eliminating the ones that didn't go so well)! Rate the 3 meals you tried this week below, and your feedback will be sent to our kitchen.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.
In a small bowl, mix together panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.
Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.
Divide potatoes and chicken between plates. Serve with salad on the side.