HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSheet Pan Spiced Chicken Cutlets
Sheet Pan Spiced Chicken Cutlets

Sheet Pan Spiced Chicken Cutlets

with Roasted Vegetables & Lemon Feta Crema

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A meal you can make all on a single baking sheet? Sign us up! Tonight’s pan is filled with shawarma-spiced chicken, crispy-spiced potato wedges, and roasted zucchini and onion. Add to that a lemony feta crema—on the side for dipping—and dinner is ready to serve.

Tags:Easy CleanupCalorie Smart

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 clove


1 unit


1 unit


1 unit

Red Onion

1 tablespoon

Turkish Spice Blend

1 tablespoon

Shawarma Spice Blend

10 ounce

Chicken Cutlets

½ cup

Feta Cheese


4 tablespoon

Sour Cream


Not included in your delivery

4 teaspoon

Cooking Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories600 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate51 g
Sugar11 g
Dietary Fiber10 g
Protein42 g
Cholesterol150 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Bowl
Paper Towel
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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. Peel and mince or grate garlic. Zest and quarter lemon. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Halve, peel, and cut onion into ½-inch-thick wedges.


• Toss potatoes on one side of a baking sheet with a drizzle of oil, Turkish Spice, and a big pinch of salt and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).


• In a large bowl, combine garlic, Shawarma Spice, a large drizzle of oil, juice from half the lemon, salt, and pepper. • Pat chicken* dry with paper towels; add to bowl and turn to coat. Set aside to marinate.


• In a medium bowl, toss zucchini and onion with a drizzle of oil, salt, and pepper. • Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add veggies and chicken to empty side. (For 4 servings, leave potatoes roasting and add veggies and chicken to a second sheet; roast on middle rack.) • Return to top rack until potatoes and veggies are tender and chicken is cooked through, 15-20 minutes.


• Meanwhile, place feta in a small bowl; mash with a spoon. Stir in sour cream, lemon zest, and a pinch of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.


• Divide chicken, veggies, and potato wedges between plates. Serve with lemon feta crema for drizzling or dipping, and remaining lemon wedges on the side.