Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Carrots, Broccoli & Sriracha Mayo
Sheet Pan Monterey Jack Un-Fried Chicken
Crispy, oven-baked chicken with a cheesy Monterey Jack crust, paired with roasted carrots and broccoli and a spicy sriracha mayo for dipping.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 3 ounce Caesar Dressing
- 12 ounce Carrots
- 10 ounce Chicken Cutlets
- 4 tablespoon Mayonnaise
- ¼ cup Monterey Jack Cheese
- ¼ cup Panko Breadcrumbs
- 12 ounce Potatoes
- 1 tablespoon Ranch Spice
- 1 teaspoon Sriracha
Additional Ingredients
- 1 tablespoon Butter
- 1 tablespoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Prep Time10m
Total Time35m
Calories960
Protein42g
Carbs54g
Fat63g
Tags:
Protein SmartFiber SmartLow SugarMass Gain FriendlyEasy Cleanup
⚠️Allergens:
🥚Eggs🐟Fish🥛Milk🌾WheatSwaps and substitutions
For egg-free or mayo-free needs, use a plant-based mayonnaise in the sauce. To avoid milk, swap the Monterey Jack for a dairy-free melting cheese; for wheat-free, use gluten-free crumbs instead of the breadcrumb coating.
What to serve with it
Serve with a crisp green salad or a simple fruit cup to balance the rich, cheesy flavors. Warm dinner rolls or steamed rice also help make it feel more filling and soak up the creamy sauce.
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