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Chicken Gone Nuts

Chicken Gone Nuts

with a Walnut Crust, Glazed Carrots, and Roasted Broccoli

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We love a good piece of chicken with a crackly coating, but we especially love it when it really goes CRUNCH. Which is exactly what you get out of the oven-baked walnut and panko crust that tops these chicken breasts. The roasted broccoli on the side keeps the crispy theme going, while sugar-glazed carrots bring a touch of veggie sweetness.

Allergens:Tree NutsWheatMilk

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

12 ounce

Chicken Breasts

2 unit

Dijon Mustard

1 ounce


(ContainsTree Nuts)

¼ cup

Panko Breadcrumbs


8 ounce


8 ounce

Broccoli Florets

1 tablespoon

Italian Seasoning

1 unit


Not included in your delivery

3 teaspoon

Olive Oil

1 teaspoon


2 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate33 g
Sugar11 g
Dietary Fiber11 g
Protein47 g
Cholesterol125 mg
Sodium440 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
Small Bowl
Baking Sheet
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 425 degrees. Halve lemon, cutting one half into wedges. Finely chop walnuts. Combine walnuts, panko, and half the Italian seasoning in a small bowl. Season with salt and pepper.


Pat chicken dry with a paper towel. Place on a lightly oiled baking sheet. Brush mustard over tops of chicken breasts. Press panko mixture into mustard to adhere. Arrange chicken toward one side of sheet.


On empty side of baking sheet, toss broccoli with a large drizzle of olive oil and remaining Italian seasoning. Roast in oven until chicken is no longer pink in center and broccoli is starting to crisp, about 20 minutes


Cut carrots into bite-sized pieces, then place in a medium pot with 2 TBSP butter, 1 tsp sugar, and enough water to come halfway up carrots. Season with salt and pepper. Bring to a boil, then lower heat and simmer until carrots are just tender and liquid has reduced to a sticky glaze, 10-15 minutes. Remove from heat and add a squeeze of lemon (to taste). Toss carrots to coat.


Set broiler to high or increase oven temperature to 500 degrees. Broil (or bake) chicken and broccoli until crust is golden brown and broccoli is lightly charred, 2-3 minutes. TIP: Keep an eye on the chicken to make sure it doesn’t burn.


Divide chicken, broccoli, and carrots between plates and drizzle with any remaining glaze from pan. Serve with lemon wedges on the side for squeezing over.