Prep & Bake Onion Crunch Chicken

🥘 Ingredients

• black pepper
  ¼ tsp
• butter
  2 tbsp
• chicken cutlets
  12 oz
• cooking oil
  1 tbsp
• crispy fried onions
  ½ cup
• garlic powder
  1 tsp
• green beans
  6 oz
• honey dijon dressing
  2 oz
• microwavable multicolor baby potatoes
  6 oz
• monterey jack cheese
  1 c
• oven-ready tray
  1 unit
• salt
  ½ tsp

1. 

   1

   Adjust rack to middle position and preheat oven to 425°F. Wash and dry all produce except potatoes. Place oven-ready tray on a baking sheet. Arrange chicken cutlets and green beans in the tray. Drizzle with cooking oil and season with half the garlic powder , salt , and black pepper . Bake ⏱️ 12 minutes .

   oven-ready tray: 1 unit, chicken cutlets: 12 oz, green beans: 6 oz, cooking oil: 1 tbsp, garlic powder: 1 tsp, salt: ½ tsp, black pepper: ¼ tsp
2. 

   2

   When chicken has about 8 minutes left, place microwavable multicolor baby potatoes bag front side down in the microwave. Microwave ⏱️ 5 minutes . Let bag cool in microwave ⏱️ 2 minutes . TIP: You can also transfer potatoes to a medium microwave-safe bowl, cover tightly with plastic wrap, and microwave until tender ⏱️ 5 minutes .

   microwavable multicolor baby potatoes: 6 oz
3. 

   3

   While potatoes cool, dot chicken with butter . Sprinkle with monterey jack cheese and top with crispy fried onions . Drizzle with honey dijon dressing . Return to oven and bake until cheese is melted and onions are crisp ⏱️ 5 minutes .

   butter: 2 tbsp, monterey jack cheese: 1 c, crispy fried onions: ½ cup, honey dijon dressing: 2 oz
4. 

   4

   Divide chicken, green beans, and potatoes between plates. Serve with reserved dressing on the side.