Mozzarella & Herb Chicken

Mozzarella and herb panko-crusted chicken with roasted carrots and buttery lemon-herb couscous.

serves:2

ingredients

● 12 oz carrots
● 1 lemon
● 1/4 cup mozzarella cheese
● 1 tsp Italian seasoning
● 1/4 cup panko breadcrumbs
● 1/4 tsp chili flakes
● 1 chicken stock concentrate
● 1 1/2 tbsp sour cream
● 2 1/2 oz Israeli couscous
● 10 oz chicken cutlets
● 2 tbsp olive oil
● 2 tbsp butter
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)

instructions:

1. Prep
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Zest and quarter lemon. Wash and dry produce.
2. Mix panko and start carrots
In a medium bowl, combine panko, mozzarella, Italian seasoning, 1 tbsp olive oil, and a pinch of salt and
pepper. Toss carrots on one side of a baking sheet with a drizzle of remaining olive oil, salt, pepper, and chili
flakes to taste. Roast on the top rack for 5 minutes.
3. Coat chicken
Pat chicken dry; season with salt and pepper. Evenly spread sour cream onto tops of chicken, then mound with
the panko mixture, pressing firmly to adhere.
4. Roast carrots and chicken
Once carrots have roasted 5 minutes, carefully place chicken on the empty side of the sheet. Roast on the top
rack until chicken is golden brown and cooked through and carrots are tender, 15-20 minutes.
5. Cook couscous
While carrots and chicken roast, melt 1 tbsp of the butter in a small pot over medium-high heat. Add couscous
and a pinch of salt; cook, stirring, until toasted, 2-3 minutes. Add water and stock concentrate. Bring to a boil,
then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Turn off heat; drain any
excess liquid if necessary.
6. Finish and serve
Once chicken is done, stir remaining butter into couscous until melted. Stir in lemon zest and a squeeze of
lemon juice to taste; season with salt and pepper. Divide couscous, chicken, and carrots between plates. Serve
with remaining lemon wedges.

Sheet Pan Monterey Jack Un-Fried Chicken

with Roasted Carrots

Panko and Monterey Jack crusted un-fried chicken, roasted with carrots and potato wedges, served
with sriracha mayo for dipping. 

serves:2

ingredients:

● 1/4 cup panko breadcrumbs
● 10 oz chicken cutlets
● 12 oz carrots
● 1 tbsp ranch spice blend
● 1 tsp sriracha
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 4 tbsp mayonnaise
● 1 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper

instructions:

1. Prep
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut potatoes into 1/2-inch-thick wedges.
Cut carrots on a diagonal into 1/2-inch-thick pieces. Wash and dry produce.
2. Mix panko
Place butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack,
half the ranch spice, salt, and pepper.
3. Roast veggies
Toss carrots on one side of a baking sheet with a drizzle of cooking oil, remaining ranch spice, salt, and pepper.
Toss potatoes on the other side with a drizzle of oil, salt, and pepper. Roast on the top rack for 5 minutes.
4. Coat chicken
Pat chicken dry; season all over with salt and pepper. Spread tops of chicken with 1 tsp mayonnaise each, then
mound with the panko mixture, pressing firmly to adhere.
5. Roast chicken and veggies
Once veggies have roasted 5 minutes, push to one side of the sheet. Carefully place chicken, coated side up,
on the empty side. Roast until chicken is cooked through and potatoes and carrots are tender and browned,
15-20 minutes more.
6. Finish and serve
In a 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.

Crispy Kickin' Cayenne Chicken Cutlets 

Cayenne-panko crusted chicken cutlets with a honey drizzle, served with creamy mashed potatoes

and roasted carrots.

serves:2

ingredients 

● 3 tbsp sour cream
● 1/4 oz Frank's seasoning blend
● 10 oz chicken cutlets
● 2 scallions
● 2 tsp honey
● 1/4 cup panko breadcrumbs
● 12 oz carrots
● 12 oz potatoes
● 1/4 cup Monterey Jack cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper

● 1 tbsp water (for sauce)

instructions:

1. Prep and make sauce
Adjust rack to top position and preheat oven to 425°F. Trim, peel, and cut carrots on a diagonal into
1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Wash and dry produce. In a
small bowl, combine sour cream and half the Frank's seasoning blend, and a pinch of salt. Stir in water, a bit at
a time, until the mixture reaches a drizzling consistency.
2. Mix panko
In a small microwave-safe bowl, combine 1 tbsp of the butter; microwave until melted, 30-45 seconds. Stir in
panko, Monterey Jack, remaining Frank's seasoning blend, and a big pinch of salt.
3. Make mashed potatoes
Dice potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring
to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return
potatoes to the pot. Heat a drizzle of cooking oil and half the scallion whites in the same pot over low heat until
softened, 1 minute. Return potatoes to the pot; mash with remaining butter and the sour cream mixture until
creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper; keep
covered off heat until ready to serve.
4. Roast carrots
Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack, tossing
halfway through, 15-20 minutes.
5. Coat and roast chicken
Pat chicken dry with paper towels; season all over with salt and pepper. Once carrots have roasted 5 minutes,
push to one side of the sheet. Carefully place chicken, coated with the panko mixture and pressing firmly to
adhere, on the empty side of the sheet. Roast on the top rack until chicken is cooked through and carrots are
tender, 15-18 minutes more.
6. Finish and serve
Divide mashed potatoes, roasted carrots, and chicken between plates. Drizzle chicken with honey and
remaining sauce; garnish with scallion greens.

 Sheet Pan Parmesan Chicken

Panko-Parmesan crusted chicken roasted with green beans, served with toasted garlic herb bread.

serves: 2

ingredients:

● 10 oz chicken cutlets
● 1 demi-baguette
● 1 tbsp fry seasoning
● 2 tbsp garlic herb butter
● 6 oz green beans
● 1 1/2 tbsp sour cream
● 1/4 cup panko breadcrumbs
● 3 tbsp Parmesan cheese
● 1 tbsp olive oil
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 1 tbsp cooking oil

instructions:

1. Prep and make topping
Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. In a small bowl, combine
panko, Parmesan, fry seasoning, a drizzle of olive oil, and a pinch of salt and pepper.
2. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Evenly brush tops of
chicken with sour cream, pressing to adhere. Mound coated sides with panko mixture, pressing to adhere.
Roast on the middle rack for 5 minutes.
3. Roast green beans and chicken
Toss green beans on the opposite side of the sheet from the chicken with a drizzle of cooking oil, salt, and
pepper. Roast on the middle rack until chicken is crispy and cooked through and green beans are tender and
lightly browned, 12-15 minutes.
4. Finish and serve
Meanwhile, halve demi-baguette lengthwise. When chicken has 5 minutes left, toast baguette in the oven or a
toaster oven until lightly golden. Spread cut sides of baguette with garlic herb butter.
5. Serve
Divide chicken, green beans, and garlic bread between plates. Serve.

 Onion Crunch Chicken

Chicken cutlets topped with a crushed crispy fried onion and Monterey Jack crust, served with

mashed potatoes, roasted green beans, and honey Dijon dressing.

Serves: 2 

ingredients

● 1 crispy fried onions
● 1/4 cup Monterey Jack cheese
● 6 oz green beans
● 1 1/2 oz honey Dijon dressing
● 12 oz potatoes
● 1 1/2 tbsp sour cream
● 10 oz chicken cutlets
● 1/2 tsp kosher salt
● 1/4 tsp black pepper
● 2 tbsp butter

● 1 tbsp olive oil

instructions 

1. Prep and make crust
Adjust rack to middle position and preheat oven to 425°F. Dice potatoes into 1/2-inch pieces. Trim green beans.
Wash and dry produce. Using your hands, finely crush crispy fried onions in the bag; transfer to a small bowl
and stir in Monterey Jack.
2. Cook potatoes
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until
tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to the pot. Cover
to keep warm.
3. Coat chicken
Pat chicken dry; season all over with salt and pepper. Place on one side of a baking sheet. Reserve 1 tbsp of
the dressing in a small bowl for serving. Evenly spread tops of chicken with the crispy fried onion crust,
mounding to adhere.
4. Roast chicken and beans
Toss green beans with a drizzle of olive oil, salt, and pepper on the opposite side of the sheet from the chicken.
Roast on the middle rack until chicken is cooked through and green beans are browned and tender, 15-20
minutes.
5. Mash potatoes
Mash potatoes with sour cream and butter until smooth, adding splashes of reserved potato cooking liquid as
needed. Taste and season with salt and pepper.
6. Serve
Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

 Sweet Chili Turkey/Chicken & Green Bean Bowls

Sweet Thai chili-glazed ground turkey and green beans over jasmine rice, topped with crispy fried

onions and cilantro.

Serves: 2 

ingredients

● 1 lime
● 4 tbsp sweet soy glaze
● 6 oz green beans
● 10 oz ground turkey (or chicken)
● 1 crispy fried onions
● 3/4 cup jasmine rice
● 1/4 oz cilantro
● 1 oz sweet Thai chili sauce
● 1 1/4 cup water (for rice)
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 1 tsp cooking oil
● 1 tbsp butter

instructions

1. Cook rice
In a small pot, combine jasmine rice, water, and a pinch of salt. Bring to a boil, then reduce to a low simmer.
Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

2. Prep
Wash and dry produce. Trim green beans if necessary; cut into 2-inch pieces. Quarter lime crosswise. Pick
cilantro leaves and roughly chop.

3. Cook turkey
Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground turkey, season with salt and
pepper. Using a spatula, press meat into an even layer; cook undisturbed until browned on the bottom, 3-4
minutes. Break up meat into pieces and continue cooking until turkey is browned and cooked through, 2-4
minutes more.

4. Cook green beans
While turkey cooks, add green beans to a microwave-safe bowl with a splash of water; cover with plastic wrap
and microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water
until just tender, 5-7 minutes.)

5. Finish stir-fry
To the pan with cooked turkey, stir in green beans, sweet soy glaze, and sweet Thai chili sauce. Cook, stirring,
until turkey mixture is thoroughly coated, 1-2 minutes.

6. Finish and serve
Fluff rice with a fork; stir in butter. Season with salt and pepper. Divide rice between bowls and top with turkey
stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with remaining lime wedges.

 Chicken Thyme with Zucchini Couscous

Seared thyme chicken over lemony zucchini and Israeli couscous, finished with a tomato cream

sauce.

Serves: 2 

ingredients 

● 1 tomato
● 2 1/2 oz Israeli couscous
● 2 chicken stock concentrates
● 2 garlic cloves
● 1 lemon
● 1 tsp dried thyme
● 1 zucchini
● 2 scallions
● 10 oz chicken cutlets
● 2 tbsp cream cheese
● 2 tbsp butter
● 2 tbsp cooking oil
● 1/4 tsp kosher salt
● 1/4 tsp black pepper
● 3/4 cup water (for couscous)
● 1/4 cup water (for sauce)

instructions