Sheet Pan Dijon Onion Crunch Chicken

Name: Sheet Pan Dijon Onion Crunch Chicken with Green Beans & Garlic Bread
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 10 ounce Chicken Cutlets; 1.5 ounce Honey Dijon Dressing; ¼ cup Monterey Jack Cheese; 1 unit Crispy Fried Onions; 6 ounce Green Beans; 1 teaspoon Garlic Powder; 1 unit Ciabatta Bread; Salt; Pepper; 3 tablespoon Butter; 1 teaspoon Cooking Oil

with Green Beans & Garlic Bread

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Crunchy chicken is always a recipe for success. Add tender green beans and buttery garlic bread to the mix, and you’ve got a winning dinner. The chicken’s swiped with a tangy-sweet honey Dijon dressing, then sprinkled with melty Monterey Jack and crispy fried onions. Once baked, the crust turns golden brown while the meat stays juicy and tender. Winner winner chicken dinner!

Tags:

Carb Smart

•Easy Cleanup

•Easy Prep

Allergens:

Eggs

•Milk

•Wheat

•Soy

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 Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Chicken Cutlets

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

¼ cup

Monterey Jack Cheese

(Contains: Milk)

1 unit

Crispy Fried Onions

(Contains: Wheat)

6 ounce

Green Beans

1 teaspoon

Garlic Powder

1 unit

Ciabatta Bread

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

3 tablespoon

Butter

(Contains: Milk)

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories730 kcal

Fat45 g

Saturated Fat20 g

Carbohydrate39 g

Sugar8 g

Dietary Fiber3 g

Protein39 g

Cholesterol170 mg

Sodium690 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

•Paper Towel

•Small Bowl

•Baking Sheet

Instructions

PDF

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (3 TBSP for 4) in a small bowl and bring to room temperature. • Pat chicken* dry with paper towels and season all over with salt and pepper; place on one side of a baking sheet (spread out across entire sheet for 4). • Brush tops of chicken with ½ TBSP honey Dijon dressing (save the rest for serving). Sprinkle with Monterey Jack. Crush crispy onions in their package, then sprinkle over cheese, pressing to adhere. • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

• Meanwhile, wash and dry produce. Trim green beans if needed. • Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil; season with salt and pepper. (For 4 servings, leave chicken roasting; add green beans to a second baking sheet and roast on top rack.) • Return to middle rack and bake until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.

• Meanwhile, combine softened butter with garlic powder to taste. Season with salt and pepper. • Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half on a diagonal.

• Toss green beans with 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide chicken, green beans, and garlic bread between plates. Serve with remaining dressing on the side.