Prep & Bake Walnut-Crusted Organic Chicken
Includes recyclable aluminum tray
- Milk
- Wheat
- Tree Nuts
- Eggs
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this golden walnut-panko-crusted chicken is served with a kale salad dotted with sweet pear and crunchy croutons. The creamy balsamic dressing creates perfect harmony between the crispy, juicy chicken and the tender greens, delivering on both taste and presentation in this 30-minute winner. *Customized meals may not be GLP-1-friendly unless tagged.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Croutons
(Contains: Wheat, Milk)
1 tablespoon
Fry Seasoning
½ ounce
Walnuts
(Contains: Tree Nuts)
1 unit
Oven-Ready Tray
4 ounce
Kale
1 unit
Pear
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
3 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
12 ounce
Organic Chicken Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees.
Using a heavy-bottomed pan or rolling pin, crush walnuts in their bag until finely ground.
In a small bowl, combine walnuts, panko, half the Fry Seasoning (you’ll use the rest in the next step), a large drizzle of olive oil, salt, and pepper.
Pat chicken* dry with paper towels and place in oven-ready tray. (For 4 servings, divide chicken between two trays.) Season all over with remaining Fry Seasoning, salt, and pepper.
Evenly spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).
Roast chicken on top rack (be sure your oven has preheated!) until browned and cooked through, 15-20 minutes. (For 4 servings, roast two trays side by side on top rack.)
While chicken cooks, wash and dry produce.
Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter, core, and thinly slice pear.
Place kale in a large bowl; season with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
To bowl with kale, add pear, croutons, and as much dressing as you like. Toss until everything is evenly coated.
Slice chicken crosswise.
Divide chicken and salad between plates and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The walnut-crusted chicken was widely enjoyed and moist; opinions on the kale salad were more divided. Some loved the pear-kale combo, others found it too tough or off-tasting.
- Ease of prep: Most found this quick and easy to pull together, especially with the oven-ready tray; a few noted that trimming kale stems took extra time.
- Suggestions: Don't skip massaging the kale — it makes a real difference in tenderness. One reviewer suggested adding more walnuts to the salad and using fewer croutons given the already-crunchy chicken crust. A few also noted that using less fry seasoning gave better results, and one found spreading sour cream over the seasoned chicken tricky.
- Portions: A few felt the salad portion was on the small side; consider adding extra greens if you're feeding a hungry crowd.
- Cooking tip: One creative reviewer cut the chicken into bite-size pieces, tossed them with sour cream and the crushed croutons, walnuts, and panko, then layered everything in the tray — and loved the result.
