Fast & Easy

Sheet Pan Cheesy Jalapeño Chicken

with Mexican Potatoes & Vegetables

35 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. In this dish, our chicken breasts are generously covered by a blanket of melty monterey jack cheese mixed with spicy pickled jalapeño, creamy mayo, and bold Mexican spices. We're using some of the same spices to coat our side of roasted potatoes—perfectly balanced by a sprinkle of cotija and fresh lime juice.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
¾ lb Potatoes
1 Lime
1 Red Onion
2 oz Monterey Jack Cheese
1 oz Sliced Pickled Jalapeño Pepper
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Tbsps Grated Cotija Cheese
2 Tbsps Mayonnaise
½ oz Pickled Peppadew Peppers
4 oz Sweet Peppers

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Quarter the lime. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. Combine the onion wedges and quartered sweet peppers in a bowl; drizzle with olive oil and season with salt and pepper; toss to coat. Grate the monterey jack on the large side of a box grater. Roughly chop the peppadew peppers. Roughly chop the jalapeño pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated monterey jack, mayonnaise, half the spice blend, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

2 Roast & finish the potatoes

Place the potato rounds on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining 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. Evenly top with the cotija and the juice of 2 lime wedges.

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 5 minutes. Leaving the oven on, remove from the oven.

4 Finish & serve your dish

Carefully add the seasoned vegetables to the other side of the sheet pan of partially roasted chicken; arrange in an even layer. Evenly spread the jalapeño- cheese mixture onto the partially roasted chicken. Return to the oven and roast 13 to 15 minutes, or until the vegetables are tender when pierced with a fork and the chicken is cooked through.* Remove from the oven. Serve the roasted chicken and vegetables with the finished potatoes. Garnish the vegetables with chopped peppadew peppers. Serve the remaining lime wedges on the side. Enjoy!

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