Sheet Pan Dijon Onion Crunch Chicken
with Roasted Broccoli & Garlic Bread
Crunchy chicken is always a recipe for success. Add tender green beans and buttery garlic bread to the mix, for a winning dinner. The chicken’s swept with a tangy-sweet honey Dijon dressing, then sprinkled with melty Monterey Jack and crispy fried onions. When baked, the crust gets golden brown while the meat stays juicy and tender. Winner winner chicken dinner!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
10 ounce
Chicken Cutlets
1.5 ounce
Honey Dijon Dressing
(Contains Eggs)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 unit
Crispy Fried Onions
(Contains Wheat)
8 ounce
Broccoli
1 teaspoon
Garlic Powder
1 unit
Ciabatta Bread
(Contains Soy, Wheat)
6 ounce
Green Beans
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (3 TBSP for 4) in a small bowl and bring to room temperature. • Pat chicken* dry with paper towels and season all over with salt and pepper; place on one side of a baking sheet (spread out across entire sheet for 4). • Brush tops of chicken with ½ TBSP dressing each (save the rest for serving). Sprinkle with Monterey Jack. Crush crispy onions in their package, then sprinkle over cheese, pressing to adhere. • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, wash and dry produce. Trim green beans if necessary. • Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave chicken roasting; add green beans to a second baking sheet and roast on top rack.) • Return to middle rack until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
Cut broccoli into bite-size pieces if necessary. Once chicken has roasted 5 minutes, swap in broccoli for green beans. Roast until tender, 15-20 minutes more (if chicken is done before broccoli, remove from sheet and continue roasting broccoli). (Save green beans for another use.)
• Meanwhile, combine softened butter with garlic powder to taste. Season with salt and pepper. • Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half on a diagonal.
• Toss green beans with 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide chicken, green beans, and garlic bread between plates. Serve with remaining dressing on the side.
Chicken is fully cooked when internal temperature reaches 165°.
