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Time
35 min
Level
Basic
Author
hellofresh

Bruschetta Chicken | with a Crispy Mozzarella Crust, Bacon Mashed Potatoes, and Asparagus

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Microwave 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl until melted, about 1 minute. Stir in mozzarella, panko, Italian Seasoning, salt, and pepper.
2
Lightly oil a baking sheet (or spray sheet with nonstick cooking spray). Pat chicken dry with paper towels; season with salt and pepper and place on prepared sheet. Mound mozzarella crust onto tops of chicken, pressing firmly to adhere. Roast on top rack until crust is lightly browned, 10-15 minutes (we’ll add the asparagus then).
3
Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Boil until tender, 15 minutes. Reserve ½ cup cooking water, then drain and return potatoes to pot. Cover to keep warm. Meanwhile, place bacon in a large, dry pan over medium-high heat. Cook, turning, until crispy, 4-6 minutes per side. Turn off heat; transfer to a paper-towel-lined plate.
4
Once chicken has roasted 10-15 minutes, remove baking sheet from oven. Toss asparagus on other side of sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add asparagus to a second baking sheet and roast on middle rack.) Return to oven and roast until asparagus is tender and chicken is cooked through, about 10 minutes. TIP: For a deeply golden-brown crust on the chicken, broil for the last 2-3 minutes.
5
Meanwhile, zest and quarter lemon. Finely dice tomato. Pick basil leaves from stems; discard stems and thinly slice leaves. In a small bowl, combine tomato, basil, juice from 2 lemon wedges (4 wedges for 4 servings), and a drizzle of olive oil. Taste and season with salt and pepper.
6
Mash potatoes with 2 TBSP butter, adding reserved cooking water as needed, until smooth. Chop bacon into bite-sized pieces and stir half into mashed potatoes; season with salt and pepper. Sprinkle asparagus with lemon zest (to taste). Divide potatoes, asparagus, and chicken between plates. Top chicken with bruschetta and potatoes with remaining bacon. Serve with remaining lemon wedges on the side.
Micro nutrients
Total weight
638.81g
Carbs
57.64g
Dietary fiber
7.75g
Sugar
6.17g
Fats
63.19g
Saturated
24.78g
Poly
6.66g
Mono
20.79g
Trans
0.71g
Proteins
86.8g
Calcium
41.23%
Iron
51.14%
Magnesium
40.79%
Vitamin C
159.02%
Vitamin A
91.28%
Vitamin D
2.1%
Vitamin B6
0mg
Vitamin B12
47.25%
Sodium
171.04%
Potassium
80.1%
Cholesterol
178.2%
Percentages are based on a diet of 2000 calories a day.
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