Weeknight Recipes
Sheet Pan Dijon Onion Crunch Chicken with Asparagus & Garlic
2 servings
porções30 minutes
tempo ativo35 minutes
tempo totalIngredientes
10 ounce Chicken Cutlets
1 ½ ounce Honey Dijon Dressing
¼ cup Monterey Jack Cheese
1 unit Crispy Fried Onions
6 ounce Green Beans
1 teaspoon Garlic Powder
1 unit Ciabatta Bread
Salt
Pepper
1 teaspoon Cooking Oil
3 tablespoon Butter
6 ounce Asparagus
Instruções
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Place 2 TBSP butter (3 TBSP for 4) in a small bowl and bring to room temperature. • Pat chicken* dry with paper towels and season all over with salt and pepper; place on one side of a baking sheet (spread out across entire sheet for 4). • Brush tops of chicken with ½ TBSP dressing each (save the rest for serving). Sprinkle with Monterey Jack. Crush crispy onions in their package, then sprinkle over cheese, pressing to adhere. • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, wash and dry produce. Trim green beans if necessary. • Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave chicken roasting; add green beans to a second baking sheet and roast on top rack.) • Return to middle rack until green beans are tender and chicken is browned and cooked through, 12-15 minutes more. Trim and discard bottom 1 inch from asparagus or cut broccoli into bite-size pieces if necessary. Once chicken has roasted 5 minutes, swap in asparagus or broccoli for green beans. Roast until tender, 10-12 minutes more for asparagus or 15-20 minutes more for broccoli (if chicken is done before broccoli, remove from sheet and continue roasting broccoli). (Save green beans for another use.)
• Meanwhile, combine softened butter with garlic powder to taste. Season with salt and pepper. • Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half on a diagonal.
• Toss green beans with 1 TBSP plain butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. • Divide chicken, green beans, and garlic bread between plates. Serve with remaining dressing on the side. Chicken is fully cooked when internal temperature reaches 165°.
Nutrição
Tamanho da Porção
-
Calorias
740 kcal
Gordura Total
46 g
Gordura Saturada
18 g
Gordura Insaturada
-
Gordura Trans
-
Colesterol
170 mg
Sódio
690 mg
Carboidrato Total
31 g
Fibra Dietética
2 g
Açúcares Totais
6 g
Proteína
40 g
2 servings
porções30 minutes
tempo ativo35 minutes
tempo total