HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSunflower Crusted Chicken
Sunflower-Crusted Chicken

Sunflower-Crusted Chicken

with Lettuce, Apple & Parmesan Salad

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If you’re looking for a satisfying and low-carb weeknight option, look no further than this seared chicken cutlet—coated in a mixture of Parmesan, panko, sunflower seed, and lemon zest—then drizzled with honey-Dijon cream sauce. On the side, a crisp salad of baby greens, sliced apple, and more Parm coated in a lemony-creamy Dijon dressing. It’s a crunchy, crispy, juicy, and flavorful meal!

Tags:NewCarb 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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ ounce

Sunflower Seeds

3 tablespoon

Parmesan Cheese


1 unit


¼ cup

Panko Breadcrumbs


10 ounce

Chicken Cutlets

1 unit

Grey Poupon Dijon Mustard

1.5 ounce

Honey Dijon Dressing


2 tablespoon



1 teaspoon

Hot Sauce

1 unit

Baby Lettuce

1 unit


Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

1 tablespoon




Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories680 kcal
Fat43 g
Saturated Fat11 g
Carbohydrate32 g
Sugar17 g
Dietary Fiber6 g
Protein39 g
Cholesterol145 mg
Sodium740 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
Medium Bowl
Paper Towel
Baking Sheet
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Finely chop sunflower seeds. Finely chop half the Parmesan (you’ll use the rest in Step 5). Zest half the lemon, then quarter.


• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl. Microwave until melted, 30 seconds. • Let cool slightly, then stir in sunflower seeds, chopped Parmesan, lemon zest, half the panko (all for 4), and a pinch of salt and pepper.


• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on a lightly oiled baking sheet. Evenly spread tops of chicken with mustard. Mound with sunflower coating, pressing to adhere (no need to coat the undersides). • Roast on the top rack until browned and cooked through, 15-20 minutes.


• Meanwhile, in a small bowl, stir together dressing, mayonnaise, and hot sauce.


• Trim and discard root end from lettuce; chop leaves into bite-size pieces. Core and thinly slice apple. • In a large bowl, whisk together 1 TBSP honey Dijon mayo (2 TBSP for 4 servings), a large drizzle of olive oil, a pinch of sugar, salt, pepper, and as much lemon juice as you like. TIP: If the dressing tastes too tangy, add another pinch of sugar. If it’s not tangy enough, add another squeeze of lemon juice. • Add lettuce, apple, and remaining Parmesan to bowl with dressing; toss to coat.


• Divide chicken and salad between plates. Drizzle chicken with as much remaining honey Dijon mayo as you like. Serve with any remaining lemon wedges and any remaining honey Dijon mayo on the side.

Chicken is fully cooked when internal temperature reaches 165°.