Sheet Pan Cheesy Mango Chicken with Roasted Potatoes & Green Beans
Easy Prep & Cleanup

Sheet Pan Cheesy Mango Chicken

with Roasted Potatoes & Green Beans

40 MIN
+$6.99/serving 4 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
    700 Cals (est.)
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fresh
ingredients
Sheet Pan Cheesy Mango Chicken with Roasted Potatoes & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Potatoes
  • 2 cloves Garlic
  • ¼ cup Mango Chutney
  • ¾ lb Green Beans
  • ¼ cup Mayonnaise
  • 4 oz White Cheddar Cheese
  • 2 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
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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

Line two sheet pans with foil. Place the potato rounds on a prepared 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 finished chicken with the roasted vegetables. Enjoy! 

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

Tips from Home Chefs

Sheet Pan Cheesy Mango 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. Grate the cheese on the large side of a box grater. Roughly chop the peppers. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. 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

Line two sheet pans with foil. Place the potato rounds on a prepared 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 finished 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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