Zucchini & Parmesan-Crusted Chicken

Zucchini & Parmesan-Crusted Chicken

with Mashed Potatoes and Green Beans

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Topping chicken with grated zucchini may sound odd, but it keeps chicken moist and tender in the oven. A bit of parmesan cheese adds a nutty flavour to the mix. Creamy mashed potatoes and green beans are a classic accompaniment.

Tags:Gluten freeNut free

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

½ cup

Parmesan Cheese, shredded


2 unit

Sour Cream


680 g

Yukon Potato

1 unit


340 g

Green Beans, trimmed

2 unit


1 tsp

Chili Flakes

Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Prep: Preheat the oven to 400°F. Wash and dry all produce. Peel and cut the potatoes into 1⁄2-inch cubes. Coarsely grate the zucchini and place into the centre of a clean kitchen towel. Gather the corners of the towel and squeeze over the sink to remove excess moisture. Season generously with salt and pepper.


Pound the chicken: Place each chicken breast between two pieces of plastic wrap and pound with a mallet, rolling pin or large pan until 1⁄2-inch thick. Season on both sides with salt and pepper.


Bake the chicken: Toss the parmesan and a pinch of chili flakes (if desired) into the zucchini. Then, drizzle each chicken breast on all sides with oil on a parchment-lined baking sheet. Top each chicken breast with a thick layer of the zucchini mixture and bake for 12-15 minutes, until just cooked through. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Turn on the broiler to high and broil for about 2 minutes, until golden brown on top.


Cook the veggies: Meanwhile, place the potatoes into a large pot with a pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook for 10-12 minutes, until fork-tender. During the last 3 minutes of cooking, add the green beans to the boiling water and cook for about 3 minutes, until crisp-tender. Remove the green beans with a slotted spoon. Drain the potatoes and return them to the same pot.


Mash the potatoes: With a fork or potato masher, mash the potatoes with sour cream and butter until smooth. Season with salt and pepper.


Plate: Cut the lemon into wedges. Serve the zucchini & parmesan-crusted chicken alongside the green beans and mashed potatoes. Squeeze over a lemon wedge and enjoy!