Sheet Pan Monterey Jack Un-Fried Chicken
with Roasted Broccoli, Potato Wedges & Sriracha Mayo
Sheet Pan Monterey Jack Un-Fried Chicken
Crispy, cheesy chicken bakes on one pan with roasted broccoli and golden potato wedges, then gets a creamy sriracha mayo for a bold, comforting finish.
Ingredients
For 2 servings
- 8 ounce Broccoli
- 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
Calories800
Protein43g
Carbs50g
Fat46g
Tags:
Protein SmartFiber SmartLow SugarLow SodiumMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For dairy-free, swap the Monterey Jack for a plant-based meltable cheese or leave it off and add herbs for flavor. For egg-free or lighter eating, use an egg-free mayo in the sauce; gluten-free cooks can replace the breadcrumb coating with a GF version.
What to serve with it
Serve with a crisp green salad or steamed greens to add freshness and balance the rich, cheesy chicken. A cool cucumber-tomato side or extra lemon wedges also works well alongside the potatoes and broccoli.
