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Sheet Pan Panko-Baked Cod
with Tomatoes, Green Beans & Butternut Squash
35 MIN
$11.94/serving
2 Servings
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. For this bright dish, you’ll top flaky cod with layers of smooth dijon and cheesy Italian-seasoned breadcrumbs, then bake it in the oven to achieve a crispy, golden brown crust.
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Dietary Information
Carb Conscious
600 Calories Or Less
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NutritionPER SERVING
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Calories490 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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1 clove Garlic
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6 oz Green Beans
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¼ cup Panko Breadcrumbs
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4 oz Grape Tomatoes
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1 Tbsp Dijon Mustard
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½ lb Diced Butternut Squash
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1 Lemon
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 Tbsp Capers
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¼ cup Grated Parmesan Cheese
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. 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. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, garlic paste, Italian seasoning, half the cheese, the juice of 2 lemon wedges, and 2 teaspoons of olive oil; season with salt and pepper.
2
Roast the squash
Transfer the squash to a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 13 minutes, or until slightly tender. Leaving the oven on, remove from the oven.
3
Coat & bake the chicken
Meanwhile, lightly oil the center of a separate sheet pan with 2 teaspoons of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly spread or brush the half the mustard (you will have extra) onto the chicken, then top with the seasoned breadcrumbs (pressing to adhere). Bake 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Roast the remaining vegetables & serve your dish
Meanwhile, combine the green beans and tomatoes in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Reserving the bowl, carefully transfer to the other side of the pan of partially roasted squash. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the capers and the juice of the remaining lemon wedges; toss to coat. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished vegetables. Garnish the vegetables with the remaining grated cheese. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. 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. Quarter and deseed the lemon. In a bowl, combine the breadcrumbs, garlic paste, Italian seasoning, half the cheese, the juice of 2 lemon wedges, and 2 teaspoons of olive oil; season with salt and pepper.
2
Roast the squash
Transfer the squash to a sheet pan. Drizzle with olive oil and season with salt, pepper, and up to half the weeknight hero spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Roast 13 minutes, or until slightly tender. Leaving the oven on, remove from the oven.
3
Coat & bake the chicken
Meanwhile, lightly oil the center of a separate sheet pan with 2 teaspoons of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan. Evenly spread or brush the half the mustard (you will have extra) onto the chicken, then top with the seasoned breadcrumbs (pressing to adhere). Bake 19 to 21 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.
*An instant-read thermometer should register 165°F.
4
Roast the remaining vegetables & serve your dish
Meanwhile, combine the green beans and tomatoes in a large bowl; drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat. Reserving the bowl, carefully transfer to the other side of the pan of partially roasted squash. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the capers and the juice of the remaining lemon wedges; toss to coat. Taste, then season with salt and pepper if desired. Serve the baked chicken with the finished vegetables. Garnish the vegetables with the remaining grated cheese. Enjoy!
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