with Sweet Potato Mash and Zucchini
Ingredients: Chicken thighs • Sweet potato • Zucchini • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Panko breadcrumbs (wheat) (wheat flour, sugar, yeast, salt) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Chicken Thighs
270 g
Sweet Potato
2 unit(s)
Sour Cream
43 mL
Mayonnaise
2 tbsp
Panko Breadcrumbs
0.33 cup
Zucchini
1 unit(s)
Cheddar Cheese, shredded
0.25 cup
Smoked Paprika-Garlic Blend
6 g
Salt
0.25 tsp
Oil
1 tbsp
Unsalted Butter
1 tbsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut zucchini into 1/2-inch rounds.
- In a shallow dish, combine panko, cheese and Smoked Paprika-Garlic Blend.
- Pat chicken dry with paper towels.
- Carefully slice into the centre of each chicken breast, lengthwise and parallel to the cutting board, leaving 1/2-inch intact on the other end.
- Open up chicken like a book, then season both sides with salt and pepper.
- Coat one side of each chicken breast with mayo.
- Working with one breast at a time, firmly press mayo-coated side into panko mixture to adhere.
- Transfer to a parchment-lined baking sheet, coated-side up.
- Bake in the middle of the oven for 18-20 min, until cooked through.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- To a large pot, add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium.
- Simmer for 10-12 min, stirring occasionally, until fork-tender.
- To an unlined baking sheet, add zucchini and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Roast in the top of the oven for 15-17 min, until tender-crisp.
- Drain and return sweet potatoes to the same pot, off heat.
- Mash sour cream and 1 tbsp (2 tbsp) butter into sweet potatoes until smooth. Season with salt and pepper.
- Divide sweet potato mash, cheddar-crusted chicken and zucchini between plates.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.**
700
kcal
Calories
37
g
Fat
12
g
Saturated Fat
54
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
39
g
Protein
185
mg
Cholesterol
740
mg
Sodium
0.5
g
Trans Fat
1300
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
with Sweet Potato Mash and Zucchini
with Sweet Potato Mash and Zucchini
with Sweet Potato Mash and Zucchini
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