HELLO FRESH OVEN READY MEALS RECIPE

Steps:

• • Adjust rack to top position and preheat oven to 425 degrees. • Place 2 TBSP butter in a small microwave-safe bowl; microwave until melted, 20-30 seconds. • 4 SERVINGS: Use 4 TBSP butter.
• • Pour marinara into a large bowl. Stir in gnocchi, half the melted butter (you’ll use the rest in the next step), ½ cup water, a pinch of salt, and a pinch of chili flakes to taste until thoroughly combined. • Divide gnocchi mixture between aluminum trays. • 4 SERVINGS: Use 1 cup water.
• • Stir panko, mozzarella, a large drizzle of olive oil, salt, and pepper into bowl with remaining melted butter. • Pat chicken* dry with paper towels; drizzle with olive oil. Season all over with Italian Seasoning, salt, and pepper. Place one cutlet in each tray on top of gnocchi mixture.
• • Sprinkle panko mixture evenly over each chicken cutlet. Bake on top rack until chicken is cooked through and topping is golden brown, 22-25 minutes. • Let cool at least 5 minutes, then divide between plates and top with more chili flakes if desired. Serve. • TIP: If you prefer a more deeply brown crust, broil for an additional 2-3 minutes ( just be sure to watch carefully to avoid burning).

Steps:

• • Adjust rack to middle position and preheat oven to 425 degrees. • Pat chicken* dry with paper towels; season all over with half the Southwest Spice (you’ll use the rest in the next step), salt, and pepper. • In a small bowl, whisk together tomato paste, Tex-Mex paste, and ¼ cup water (½ cup for 4 servings). • Transfer chicken and sauce to 1 aluminum tray (divide between 2 trays for 4); flip chicken to coat both sides. • Roast on middle rack until chicken is cooked through, 22-28 minutes.
• • Meanwhile, gently massage rice in package to break up grains, then transfer to a medium bowl. • Drain beans, reserving 1 TBSP liquid (2 TBSP for 4 servings), then rinse. • To bowl with rice, stir in beans, reserved bean liquid, chili powder, remaining Southwest Spice, ¾ tsp salt (1½ tsp for 4), and pepper. • Transfer to remaining aluminum tray (remaining 2 trays for 4). Top with 3 TBSP butter (use 3 TBSP per tray for 4) and cover tightly with foil. • Bake on middle rack until warmed through and butter has melted, 20-22 minutes.
• • Once chicken is cooked through, remove all trays from oven and heat broiler to high. Top chicken with Mexican cheese. • Return tray with chicken to middle rack until cheese is melted and lightly browned, 2-3 minutes. Let cool slightly.
• • Fluff rice and beans with a fork; stir to incorporate butter and season with salt and pepper. • Divide between plates and top with cheesy chicken. Drizzle with smoky red pepper crema and as much hot sauce as you like. Serve.