Sheet Pan Monterey Jack Un-Fried Chicken
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Sheet Pan Monterey Jack Un-Fried Chicken

Sheet Pan Monterey Jack Un-Fried Chicken

with Roasted Asparagus, Potato Wedges & Sriracha Mayo

Craving fried chicken? These cheesy panko-breaded cutlets are so crispy you’ll be surprised they’re baked! We serve ’em with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.

Protein Smart
Carb Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


12 ounce


¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 tablespoon

Ranch Spice

10 ounce

Chicken Cutlets

4 tablespoon


(Contains Eggs)

1 teaspoon


6 ounce


Not included in your delivery



1 tablespoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories770 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate45 g
Sugar6 g
Dietary Fiber5 g
Protein41 g
Cholesterol190 mg
Sodium560 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.


Small Bowl
Baking Sheet
Paper Towel



• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Trim and discard woody bottom ends from asparagus. (Save carrots for another use.) Adjust rack to top and middle positions.

Mix Panko

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

Prep & Roast Veggies

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast veggies on top rack for 5 minutes (you’ll add more to the sheet then).

Roast potatoes for 5 minutes as instructed. On a second baking sheet, toss asparagus with a drizzle of oil, salt, and pepper (you’ll roast in Step 5).

Coat Chicken

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. • Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Roast Chicken

• Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes on top rack. Push carrots to one side of second sheet and carefully place chicken, coated sides up, on empty side. Roast on middle rack.) • Roast on top rack until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.

Once potatoes have roasted 5 minutes, carefully place chicken, coated sides up, on empty side of sheet. Roast chicken and potatoes on top rack as instructed. Roast seasoned asparagus on middle rack until tender and lightly browned, 10-12 minutes.

Finish & Serve

• In a second small bowl, combine remaining mayonnaise with Sriracha to taste. • Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.

Chicken is fully cooked when internal temperature reaches 165°.