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Roasted Chicken Tenders and Parmesan-Laced Smashed Broccoli

Roasted Chicken Tenders and Parmesan-Laced Smashed Broccoli

with Potato Wedges and Lemon Mayo Dip
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Calories
: 
820 kcal
Protein
: 
51g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Mustard
  • Egg
  • Sulphites
  • Soy
  • Sulphites
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Sesame
  • May contain traces of allergens
  • Peanuts
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

227 g

Broccoli

1 unit(s)

Lemon

2 tbsp

Mayonnaise

(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)

7 g

Zesty Garlic Blend

(Contains: Sulphites May be present: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

2 unit(s)

Russet Potato

320 g

Chicken Breast Tenders

Not included in your delivery

4 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Calories820 kcal
Fat46 g
Saturated Fat8 g
Carbohydrate56 g
Sugar5 g
Dietary Fiber7 g
Protein51 g
Cholesterol145 mg
Sodium730 mg
Trans Fat0.2 g
Potassium2000 mg
Calcium225 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Roast potatoes
1
  • Before starting, preheat the oven to 450˚F. Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil.  Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. 
Roast broccoli
2
  • To another parchment-lined baking sheet, add broccoli. Drizzle 1 tbsp (2 tbsp) oil over top of the florets. Season with salt and pepper.  
  • Roast in the top of the oven for 8-10 min, until tender.
  • When broccoli is tender, remove the baking sheet from the oven. 
  • Using the bottom of a measuring cup, carefully  press each broccoli floret until flat. 
  • Drizzle another 1 tbsp (2 tbsp) oil over top, then sprinkle each floret with Parmesan.  
  • Roast in the top of the oven for 3-5 min, until Parmesan is golden and crispy. 
Cook chicken
3
  • Meanwhile, pat chicken dry with paper towels. Season with salt and remaining Zesty Garlic Blend. 
  • Heat a large non-stick pan over high. 
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook for 4-5 min, stirring often, until golden and cooked through.** 
Make lemon mayo
4
  • Zest, then juice half the lemon (use whole lemon for 4 servings). Cut any remaining lemon into wedges. 
  • To a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, 1 tsp (2 tsp) lemon zest and mayo. Season with salt and pepper, then stir to combine. 
Finish and serve
5
  • Divide chicken, potato wedges and smashed broccoli between plates. 
  • Serve lemon mayo on the side for dipping. 
  • Squeeze a lemon wedge over chicken, if you like. 
Meal right image

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