Sheet Pan Cheesy Chicken with Roasted Potatoes & Arugula Salad
Meal Prep

Sheet Pan Cheesy Chicken

with Roasted Potatoes & Arugula Salad

40 MIN
4 Servings
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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! Here, our chicken breasts are generously covered by a blanket of melty cheddar cheese mixed with sweet and spicy raspberry-jalapeño spread, creamy mayo, and tangy pickled peppers. We're serving them with hearty roasted potatoes and a fresh, simple arugula-peanut salad.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy Chicken with Roasted Potatoes & Arugula Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¼ cup Mayonnaise
  • 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)
  • 4 oz Arugula
  • 1 Lime
  • 4 tsps Honey
  • 3 Tbsps Roasted Peanuts
  • 2 oz Raspberry Jalapeño Spread
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the peanuts. Halve the lime. In a bowl, combine the grated cheese, breadcrumbs, mayonnaise, raspberry jalapeño spread, and chopped peppers; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk 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 a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

Finish the chicken
4 Finish the chicken

Evenly spread the raspberry-cheese mixture onto the chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. 

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

Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the arugula, honey-lime dressing, and chopped peanuts; season with salt and pepper and toss to combine. Serve the finished chicken with the roasted potatoes and salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Roughly chop the peanuts. Halve the lime. In a bowl, combine the grated cheese, breadcrumbs, mayonnaise, raspberry jalapeño spread, and chopped peppers; season with salt and pepper. Stir to combine. In a separate bowl, combine the honey (kneading the packet before opening), the juice of both lime halves, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk 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 a separate sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.

4 Finish the chicken

Evenly spread the raspberry-cheese mixture onto the chicken. Return to the oven and roast 10 to 12 minutes, or until the cheese is melted and the chicken is cooked through.* Remove from the oven. 

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

Finish the chicken
Finish & serve your dish
5 Finish & serve your dish

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: In a bowl, combine the arugula, honey-lime dressing, and chopped peanuts; season with salt and pepper and toss to combine. Serve the finished chicken with the roasted potatoes and salad on the side. Enjoy! 

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the chicken and potatoes in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed. 

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