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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 cheddar cheese mixed with pickled peppers, creamy mayo, and spices like bold paprika. We're using some of the same spices to coat our side of roasted potatoes—perfectly balanced by a sprinkle of savory parmesan.
10-16 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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This meal was designed in collaboration with nutritionists with your holistic health in mind.
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.
Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Grate the cheddar on the large side of a box grater. Roughly chop the peppers. In a bowl, combine the grated cheddar, mayonnaise, breadcrumbs, chopped peppers, and half the spice blend; season with salt and pepper. Stir to combine.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on a sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Place on the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Meanwhile, place the potato rounds on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Place on the lower oven rack and roast 15 minutes. Leaving the oven on, remove from the oven.
Meanwhile, pull off and discard the tough string that runs the length of each snap pea pod; place in a bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat.
Carefully place the prepared peas in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to the lower oven rack and roast 2 to 4 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Let stand at least 2 minutes before serving. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy!
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