Chicken with Baby Broccoli

1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim thick end of baby broccoli; halve lengthwise. Dice sweet potato into 1⁄2-inch pieces. • Place sweet potato and 1 TBSP water (2 TBSP for 4 servings) in a medium microwave-safe bowl (large bowl for 4). Cover with plastic wrap; microwave until slightly tender, 2-3 minutes. Drain any excess water.

2

• Meanwhile, in a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper. • Pat chicken dry with paper towels; season all over with salt and pepper. Spread tops of chicken evenly with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

3

• In oven-ready tray, combine baby broccoli, sweet potato, Fry Seasoning, a large drizzle of oil, salt, and pepper until everything is thoroughly coated. (For 4 servings, divide ingredients evenly between two trays, using a large drizzle of oil in each tray).

4

• Cover oven-ready tray tightly with foil, lightly pressing down on veggies to create a flat layer on top. Place coated chicken on top of foil. (For 4 servings, cover both trays with foil; divide chicken between trays.) • Bake on top rack (be sure your oven has preheated!) until veggies are tender and chicken is browned and cooked through, 25-30 minutes. (For 4, bake two trays side by side on top rack.)

5

• Meanwhile, in a second small bowl, mix together mustard and mayonnaise. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

6

• When chicken and veggies are done, divide chicken between plates. Remove foil (careful—steam may be released!) and stir veggies; divide between plates. Drizzle with creamy Dijon sauce. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***