Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Asparagus, 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
12 ounce
Carrots
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ cup
Monterey Jack Cheese
(Contains Milk)
1 tablespoon
Ranch Spice
10 ounce
Chicken Cutlets
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
6 ounce
Asparagus
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
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 into bite-size pieces if necessary or trim and discard woody bottom ends from asparagus. (Save carrots for another use.) Adjust racks to top and middle positions.
• 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 of sheet 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 veggies on top rack for 5 minutes (you’ll add more to the sheet then).
Roast potatoes for 5 minutes as instructed. On a second baking sheet, toss broccoli or asparagus with a drizzle of oil, salt, and pepper (you’ll roast in Step 5).
• 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 on top rack until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.
Once potatoes have roasted 5 minutes, carefully place chicken, coated sides up, on empty side of sheet. Roast chicken and potatoes on top rack as instructed. Roast seasoned broccoli or seasoned asparagus on middle rack until tender and lightly browned, 15-20 minutes for broccoli or 10-12 minutes for asparagus.
• 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°.
