HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChicken Under A Zucchini Blanket
Chicken Under a Zucchini Blanket

Chicken Under a Zucchini Blanket

with Mashed Potatoes and Green Beans

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Shhh, be very quiet. Your chicken is sleeping! The layer of zucchini that tops these chicken breasts is like a blanket that keeps the meat warm and cozy while it gets its beauty rest. It not only brings some bonus greens to this recipe, but also helps the chicken stay moist and tender. Feel free to treat the mashed potatoes on the side like a fluffy pillow to dream sweet, buttery mashed potato dreams on


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

Total Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


12 ounce

Chicken Breasts

¼ cup

Parmesan Cheese


12 ounce

Yukon Gold Potatoes

6 ounce

Green Beans

1 unit


1 box



Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat18 g
Saturated Fat8 g
Carbohydrate40 g
Sugar9 g
Dietary Fiber9 g
Protein52 g
Cholesterol130 mg
Sodium340 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
Tea Towel
Plastic Wrap
Baking Sheet
Potato Masher
Slotted Spoon
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Preheat oven to 400 degrees. Peel potatoes, then cut into ½-inch cubes. Trim any stems from green beans. Grate zucchini on holes of a box grater. Place shreds in center of a clean kitchen towel. Gather towel corners and squeeze as much liquid as you can from zucchini over a sink or bowl. Season generously with salt and pepper.


Mix Parmesan and zucchini in a medium bowl and reserve. Place each chicken breast between two pieces of plastic wrap. Pound with a mallet or large pan until ½-inch thick. Season all over with salt and pepper.


Place chicken breast on a baking sheet and brush a drizzle of olive oil onto each. Top with a thick layer of zucchini mixture. Bake in oven until just cooked through, about 12 minutes. Heat broiler to high or increase oven temperature to 500 degrees. Broil (or bake) until golden and crisp on top, about 2 minutes.


While chicken bakes, place potatoes and a pinch of salt in a medium pot with enough water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 10-12 minutes overall. About 3 minutes before potatoes are done, add green beans to pot and cook— they should become tender at about the same time


Remove green beans from pot with a slotted spoon. Drain potatoes and return to same pot along with 1 TBSP butter and 2 TBSP milk (we sent more). Mash with a fork or potato masher until very smooth. Season with salt and pepper. TIP: Add more milk if potatoes seem stiff.


Cut lemon into wedges. Divide potatoes, chicken, and green beans between plates. Serve with lemon wedges on the side for squeezing.