with Sweet Potato Mash and Zucchini
Tonight's menu features cheddar-crusted chicken, sweet potato mash and roasted zucchini. The best part? Everything comes together in 30 minutes! Talk about a dinnertime win. Ingredients: Organic chicken breast • Sweet potato • Zucchini • Sour cream (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) (milk) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Mayonnaise (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) (mustard, egg) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Organic Chicken Breast
2 unit(s)
Sweet Potato
2 unit(s)
Sour Cream
1 unit(s)
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
- Cut zucchini into 1/2-inch rounds.
- Combine panko, cheese and Smoked Paprika-Garlic Blend in a shallow dish.
- 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 until cooked through, 18-20 min.**
- Meanwhile, peel, then cut sweet potatoes into 1/2-inch pieces.
- Add sweet potatoes, 1 tsp (2 tsp) salt and enough water to cover (by approx. 1-2 inches) to a large pot.
- Cover and bring to a boil over high heat. Once boiling, reduce heat to medium.
- Simmer uncovered, stirring occasionally, until fork-tender, 10-12 min.
- Add zucchini and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast, in the top of the oven until tender-crisp, 15-17 min
- 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, to taste.
- Divide sweet potato mash, cheddar-crusted chicken and zucchini between plates.
740
kcal
Calories
36
g
Fat
12
g
Saturated Fat
54
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
49
g
Protein
175
mg
Cholesterol
690
mg
Sodium
0.5
g
Trans Fat
1550
mg
Potassium
225
mg
Calcium
3.5
mg
Iron
with Sweet Potato Mash and Zucchini
with Sweet Potato Mash and Zucchini
with Baby Spinach and Italian Bell Pepper Salad
with Sweet Potato Mash and Zucchini
