Cheesy Roasted Chicken
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Cheesy Roasted Chicken

Cheesy Roasted Chicken

with Buttery Veggies and Roasted Potatoes

Tonight's roasted chicken is topped with a cheesy mixture to make a perfect family night dinner! Our roasted potatoes and veggies will make even the most picky eaters warm up to this dish!

Ingredients: Russet potato • Chicken breast • Carrots • Green peas • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Family Friendly
Quick
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

½ cup

White Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Cream Cheese

(Contains Milk)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

2 unit(s)

Russet Potato

113 g

Green Peas

1 unit(s)

Green Onion

1 unit(s)

Carrot

Not included in your delivery

1.5 tbsp

Oil*

1 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Pepper*

0.06 tsp

Salt*

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Nutrition Values

Calories780 kcal
Fat35 g
Saturated Fat15 g
Carbohydrate61 g
Sugar10 g
Dietary Fiber8 g
Protein56 g
Cholesterol180 mg
Sodium1170 mg
Trans Fat1 g
Potassium2000 mg
Calcium350 mg
Iron4 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.

Utensils

Baking Sheet
Measuring Spoons
Small Bowl
Parchment Paper
Large Non-Stick Pan
Measuring Cups

Instructions

Prep and roast potatoes
1
  • Cut potatoes into 1/2-inch wedges.
  • Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat. 
  • Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the top and bottom of the oven, rotating sheets halfway through.)
Prep cheese mixture
2
  • Meanwhile, thinly slice green onion.
  • Add cream cheese to a small bowl. Stir to soften, 1-2 min.
  • Add cheddar cheese, half the green onions and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper, then stir to combine.
  • Set aside.
Prep chicken
3
  • Pat chicken dry with paper towels.
  • Season chicken all over with remaining garlic salt and pepper.
  • Line a baking sheet with parchment paper. Set aside.
Cook chicken
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook until golden, 2-3 min per side.
  • Transfer chicken to the prepared baking sheet, then top with cheese mixture. 
  • Roast in the middle of the oven until cooked through, 8-10 min.**
Cook veggies
5
  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Reheat the same pan over medium.
  • When hot, add carrots and 1/4 cup (1/2 cup) water. Cook for 3 min. 
  • Add peas. Cook, stirring occasionally, until veggies are tender and water is absorbed, 4-5 min.
  • Add 1 tbsp (2 tbsp) butter and remaining green onions. Cook, stirring occasionally, until green onions are tender, 1-2 min.
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Slice cheesy chicken.
  • Divide potatoes, veggies and chicken between plates.
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