IN THE KIT
12 ozchicken breast
6 ozpanko breadcrumbs
1 ozbalsamic/olive oil blend
4 ozromaine lettuce
2 ozCaesar dressing
1 ozZesty house blend
6 ozMaple mustard sauce
Kitchen Items Needed
Cutting board & knife
2 baking sheets/oven safe pans & (optional) parchment paper
Adjust racks to top & middle positions & preheat oven to 425º F;
Wash & dry all produce;
Cut potatoes into ½-inch-thick wedges;
Trim, peel, & slice carrots on a diagonal into ½-inch-thick pieces.
Place a knob of butter in a small skillet/pan & melt for 30 seconds. Stir in half the Zesty house blend, pepper, & a big pinch of salt. Add panko & stir until evenly combined. Set aside in a bowl & clean out pan.
Place another knob of butter in the same skillet & melt for 30 seconds. Add maple mustard sauce & a pinch of salt; stir until smooth. Reserve 1 tbsp of the mixture for brushing onto chicken later.
Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Zesty house blend, salt, & pepper. On a separate baking sheet, toss carrots with balsamic blend, salt, & pepper. Push carrots to one side of sheet.
Pat chicken dry with paper towels; season all over with salt & pepper. Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken breasts, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).
Transfer chicken & carrots to middle rack & potatoes to top rack. Bake until chicken is golden brown & cooked through & veggies are tender, 20-25 minutes.
About 5 minutes before chicken is done, roughly chop romaine, place in large bowl. Toss with dressing, pinch of salt & pepper.
Divide chicken, salad, potatoes & carrots between plates. Serve remaining maple mustard on the side.