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Please Fave the original Here

A new recipe from !

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Hello Fresh recipe time! Recipe found here: https://www.hellofresh.com/recipes/.....b94a3b5a71897e

Thoughts: Pretty tasty, not as tasty as some of the other dishes though, I slathered everything in siracha mayo to up the flavor. My roomie doesn't like cooked carrots usually but she discovered she likes the roasted carrots, so now she finally has a way to eat and enjoy carrots. (She's allergic to raw carrots) Other people might like this dish more than I do though, I'm picky about chicken and the ranch seasoning made the chicken taste almost like a fish dish, which I'm not a huge fan of. I wish I liked fish more but I just do not like the fishy flavor.

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Recipe is as follows:

12 ounce Yukon Gold Potatoes

¼ cup Panko Breadcrumbs

1 tablespoon Ranch Spice

¼ cup Monterey Jack Cheese

10 ounce Chicken Cutlets

4 tablespoon Mayonnaise

12 ounce Carrots

1 teaspoon Sriracha

1 tablespoon Cooking Oil

1 tablespoon Butter

Salt

Pepper



Utensils
•Peeler
•Small Bowl
•Baking Sheet
•Paper Towel

Instructions

Prep
1
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Mix Panko
2
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave- safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

Roast Potatoes
3
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.) • Roast for 5 minutes (you’ll add more to the sheet then).

Coat & Bake Chicken
4
• Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest in the next step). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Once potatoes and carrots have roasted 5 minutes, remove sheet from oven. Push veggies to one side of pan. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes and carrots roasting; add chicken to a third sheet and roast on middle rack.) • Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.

Mix Mayo
5
• Meanwhile, in a second small bowl, combine remaining mayonnaise with Sriracha to taste.

Serve
6
• Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.