Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Broccoli, Potato Wedges & Sriracha Mayo
Craving fried chicken? These cheesy panko-breaded cutlets are so crispy you’ll be surprised they’re baked! We serve ’em with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.
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
12 ounce
Potatoes
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Ranch Spice
¼ cup
Monterey Jack Cheese
(Contains Milk)
10 ounce
Chicken Cutlets
4 tablespoon
Mayonnaise
(Contains Eggs)
12 ounce
Carrots
1 teaspoon
Sriracha
8 ounce
Broccoli Florets
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
Roast potatoes as instructed (skip roasting carrots).
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
• Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes on top rack. Push carrots to one side of second sheet and carefully place chicken, coated sides up, on empty side. Roast on middle rack.) • Roast until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.
Once potatoes have roasted 5 minutes, carefully toss broccoli on opposite side of sheet with a drizzle of oil, salt, and pepper. Push veggies to one side of sheet. Place chicken, coated sides up, on empty side. Cook through the rest of this step as instructed.
• In a second small bowl, combine remaining mayonnaise with Sriracha to taste. • Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
