Chicken Under a Zucchini Blanket
with Mashed Potatoes and Green Beans
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.
Ingredients
1 unit
Zucchini
12 ounce
Chicken Breasts
¼ cup
Parmesan Cheese
(Contains Milk)
12 ounce
Yukon Gold Potatoes
6 ounce
Green Beans
1 unit
Lemon
1 box
Milk
(Contains Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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.
