Meal Prep

Sheet Pan Walnut-Caper Chicken

with Bell Peppers & Potatoes

35 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, you'll coat chicken breasts in a spiced mayonnaise before roasting them in the oven—an easy technique that yields moist, flavorful results. You'll finish the chicken with a crunchy topping of walnuts, honey, capers, parsley and more.
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Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1¼ lbs Potatoes
1 clove Garlic
½ lb Brussels Sprouts
1 bunch Parsley
¼ tsp Crushed Red Pepper Flakes
2 Tbsps Capers
½ cup Roasted Walnuts
2 Tbsps Sherry Vinegar
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Grated Parmesan Cheese
¼ cup Mayonnaise
2 tsps Honey
2 Bell Peppers

step-by-step

instructions

Cook Along

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. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then cut lengthwise into 1-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. In a bowl, combine the mayonnaise and half the spice blend; season with salt and pepper.

2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to a sheet pan. Evenly top with the spiced mayo. Roast 18 to 20 minutes, or until lightly browned and cooked through.* Remove from the oven.

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

3 Roast the vegetables

Meanwhile, transfer the potato pieces, pepper pieces, and halved brussels sprouts to a separate sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Make the walnut-caper topping

Meanwhile, finely chop the capers. Roughly chop the walnuts. Roughly chop the parsley leaves and stems. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the honey (kneading the packet before opening), chopped capers, chopped walnuts, chopped parsley, 2 tablespoons of olive oil, as much of the garlic paste as you'd like, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Stir to combine.

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: Evenly top the roasted vegetables with the cheese, vinegar, and a drizzle of olive oil; carefully stir to coat. Serve the roasted chicken with the finished vegetables. Top the chicken with the walnut-caper topping. Enjoy!

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