Sheet Pan Cheesy Chicken with Mango Chutney, Roasted Potatoes & Green Beans
Fast & Easy

Sheet Pan Cheesy Chicken

with Mango Chutney, Roasted Potatoes & Green Beans

40 MIN
2 Servings
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    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. Here, roasted chicken breasts get a bright, punchy lift from a coating of mango chutney, pickled peppers, breadcrumbs, and white cheddar, which deliciously melts on top while cooking in the oven.
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    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Sheet Pan Cheesy Chicken with Mango Chutney, Roasted Potatoes & Green Beans
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ¾ lb Potatoes
    • 1 clove Garlic
    • 2 Tbsps Mango Chutney
    • 6 oz Green Beans
    • 2 Tbsps Mayonnaise
    • 2 oz White Cheddar Cheese
    • 1 oz Pickled Peppadew Peppers
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a large bowl, combine the garlic paste and 1 tablespoon of olive oil. Add the green beans; season with salt and pepper. Toss to coat. In a separate bowl, combine the grated cheese, breadcrumbs, mayonnaise, mango chutney, and chopped peppers; season with salt and pepper. Stir to combine.

    Roast the potatoes
    2 Roast the potatoes

    Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Start the chicken
    3 Start the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

    Finish & serve your dish
    4 Finish & serve your dish

    Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the mango-cheese mixture onto the partially roasted chicken. Return to the oven and roast 8 to 10 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.   

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off and discard any stem ends from the green beans. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Grate the cheese on the large side of a box grater. Roughly chop the peppers. In a large bowl, combine the garlic paste and 1 tablespoon of olive oil. Add the green beans; season with salt and pepper. Toss to coat. In a separate bowl, combine the grated cheese, breadcrumbs, mayonnaise, mango chutney, and chopped peppers; season with salt and pepper. Stir to combine.

    2 Roast the potatoes

    Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the spice blend. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Start the chicken
    3 Start the chicken

    Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

    4 Finish & serve your dish

    Carefully add the seasoned green beans to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the mango-cheese mixture onto the partially roasted chicken. Return to the oven and roast 8 to 10 minutes, or until the green beans are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken with the roasted vegetables. Enjoy! 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.   

    Finish & serve your dish
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