🧂 Ingredients (2 servings)
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2 tsp olive oil (plus more for drizzling)
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2 tsp cooking oil
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1 TBSP butter (contains milk)
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1/2 lb potatoes, diced into ½-inch pieces
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1 pack green beans (or asparagus)
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2 chicken breasts
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Kosher salt
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Black pepper
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Panko breadcrumbs
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Mozzarella cheese
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HelloFresh pesto
Note: Adjust quantities if using a 4-serving plan.
🔧 You’ll Need
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2 baking sheets
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Small bowl
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Paper towels
🔪 Instructions
1️⃣ Prep
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Adjust oven racks to top and middle positions; preheat to 450°F.
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Wash and dry all produce.
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Dice potatoes into ½-inch pieces.
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Trim and discard woody bottoms from asparagus or green beans if needed.
2️⃣ Roast Potatoes
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Toss potatoes on a baking sheet with a drizzle of olive oil, salt, and pepper.
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Roast on the top rack for 10 minutes.
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(Skip this step if using asparagus.)
3️⃣ Mix Panko
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In a small microwave-safe bowl, melt 1 TBSP butter (2 TBSP for 4 servings), 30–45 seconds.
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Stir in panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper.
4️⃣ Roast Chicken
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Pat chicken dry with paper towels.
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Season all over with salt and pepper.
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Place on a lightly oiled baking sheet.
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Brush tops with a thin layer of pesto (use the back of a spoon if needed).
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Mound with panko mixture, pressing to adhere (no need to coat the underside).
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Roast on the middle rack until cooked through (internal temp 165°F), about 20–22 minutes.
5️⃣ Roast Green Beans (or Asparagus)
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After potatoes roast for 10 minutes, push them to one side of the sheet.
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Add green beans to the other side with a drizzle of oil, salt, and pepper.
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Roast until browned and tender, 12–15 minutes.
If using asparagus instead, roast on a separate sheet for 10–12 minutes.
6️⃣ Serve
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Divide roasted potatoes, chicken, and green beans between plates. Enjoy!