Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Carrots, Asparagus & Sriracha Mayo
Sheet Pan Monterey Jack Un-Fried Chicken
Crispy, cheesy chicken bakes on one pan with roasted carrots and asparagus, then gets a spicy sriracha mayo finish for an easy, flavorful dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 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
Calories770
Protein41g
Carbs48g
Fat45g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain FriendlyEasy Cleanup
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free needs, use an egg-free mayo-style sauce in place of the mayonnaise-based dip. For dairy-free or vegetarian tweaks, swap out the Monterey Jack for a dairy-free melt and replace the chicken with thick slices of cauliflower or a plant-based cutlet.
What to serve with it
Serve with a crisp green salad or steamed rice to round out the rich, savory flavors, and add lemon wedges for brightness. A simple cucumber salad or roasted broccoli also works well and keeps the plate fresh.
