with Blue Cheese Sauce, Green Beans & Roasted Carrots
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Are you the type who only goes to sporting events for Buffalo wings? We’re with you, and so we’ve taken the beloved dish from messy app to epic weeknight dinner. Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Allergens
Utensils
Tags
Sour Cream
3 tablespoon
Green Beans
6 ounce
Bacon
4 ounce
Fry Seasoning
1 tablespoon
Carrots
12 ounce
Blue Cheese Dressing
1.5 ounce
Frank's Seasoning Blend
0.25 ounce
Chicken Cutlets
12 ounce
Panko Breadcrumbs
0.25 cup
Hot Sauce
1 teaspoon
Cooking Oil
2 teaspoon (tsp)
Butter
1 tablespoon (tbsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary.
Toss carrots on one side of a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper.
Roast on top rack for 10 minutes (you’ll add the green beans then).
Meanwhile, pat chicken* dry with paper towels; season with salt and pepper.
Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning, and a pinch of salt and pepper.
Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).
Place chicken, coated sides up, on a second baking sheet.
Roast chicken on middle rack until browned and cooked through, 15-20 minutes. Transfer to a plate to rest.
While chicken cooks, in a small bowl, combine dressing and remaining sour cream. Season with salt and pepper.
Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper.
Return sheet to top rack until carrots are browned and green beans are tender, 12-15 minutes.
Divide carrots, green beans, and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.
840
kcal
Calories
55
g
Fat
18
g
Saturated Fat
36
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
50
g
Protein
200
mg
Cholesterol
1480
mg
Sodium
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