Easy Sheet Pan Chicken Parm
with Potato Wedges
Cooking time
20 minutes
Servings
2/4
Calories
880 /serving
Presenting a crowd-pleasing chicken parm that's as simple to prepare as it is to clean up (one sheet pan does it!). Bubbling with mozzarella cheese and tomato sauce, it’s plated with browned potatoes and a balsamic-dressed salad with crisp bites of radishes.
We will send you:
- 285g Canadian-raised chicken fillets (air chilled)
- 100g Radishes
- 1 Head of lettuce
- 450g Potatoes
- 30ml Balsamic vinegar
- 1g Garlic powder
- 100ml Tomato sauce
- 30ml Mayonnaise
- 60g Panko
- 60g Grated mozzarella
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
41 g
Saturated Fat
8 g
Sodium
540 mg
Total Carb
76 g
Sugars
9 g
Protein
51 g
Fibre
9 g
Preparation
Start the potatoes
- Preheat the oven to 450°F.
- Cut the potatoes lengthwise into ½ inch wedges.
- On a foil-lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, flipping halfway, 16 min., until partially cooked.
Prepare the chicken
- Meanwhile, pat the chicken dry; season with ½ the garlic powder and S&P.
- In a medium bowl, combine the mayo, 1 tsp water (double for 4 portions), the remaining garlic powder and S&P.
- In a second medium bowl, combine the panko and S&P.
- Working a few at a time, coat the chicken in the mayo mixture (shaking off any excess), then in the panko mixture (pressing to adhere).
Finish the potatoes & roast the chicken
- When the potatoes are partially cooked, add the chicken* and drizzle with oil.
- Roast, 8 to 10 min., until cooked through.
- Switch the oven to broil.
- Top the chicken with the tomato sauce and cheese.
- Broil, 1 to 3 min., until melted and beginning to brown.
Make the salad
- Meanwhile, slice the radishes.
- Chop the lettuce.
- In a large bowl, combine the lettuce, radishes, vinegar, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
- Divide the potatoes and chicken between your plates.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
