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
+$9.49/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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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
    720 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy Chicken with Mango Chutney, Roasted Potatoes & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Potatoes
  • ¼ cup Mango Chutney
  • 2 cloves Garlic
  • ¼ cup Mayonnaise
  • ¾ lb Green Beans
  • 4 oz White Cheddar Cheese
  • 2 oz Pickled Peppadew Peppers
  • ½ cup Panko Breadcrumbs
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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step-by-step
instructions
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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 2 cloves 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 2 tablespoons 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 22 to 24 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 10 to 12 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.

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Sheet Pan Cheesy Chicken

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 2 cloves 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 2 tablespoons 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 22 to 24 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 10 to 12 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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