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Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal
Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal
Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal
Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal
Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal
Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal

Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal

21.1 oz
Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal

Dole Starter Kit, Lemon Parmesan, Sheet Pan Meal

21.1 oz

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GIANT
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About

Details

35 min. 4 servings. Fresh-cut vegetables + seasoning + simply add your choice of protein.


Ingredients

Vegetables: Red Potatoes, Broccoli, Carrots, Seasoning: Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Wheat Flour, Dehydrated Garlic, Dehydrated Onion, Salt, Spices, Lemon Peel, Paprika, Yeast Extract, Citric Acid, Turmeric, Sugar, Lemon Juice Powder (corn Syrup Solids, Lemon Juice Solids, Lemon Oil)


Directions

Please use 1 lb of one of the following cuts of fresh raw chicken (Please use safe handling and cooking practices for raw poultry. Cook time may vary): Boneless skinless chicken breasts. Cut into 1 inch tenders. Boneless skinless thighs. (1) Preheat your oven to 450 degrees F. (2) Line a large sheet pan or cookie sheet with foil or parchment paper. Coat foil with 1 tbsp vegetable oil or non-stick cooking spray. (3) Vegetable Prep: Cut potatoes into halves or quarters. In a large mixing bowl add vegetables, 1/2 of the seasoning packet and 2-3 tbsp of oil. Toss to coat evenly. Place vegetables on the pan in a single layer. Leave room to add chicken. (4) Protein Prep (Please use safe handling and cooking practices for raw poultry. Cook time may vary): (Skip this step if you prefer vegetables only). Add chicken to the empty vegetable prep bowl. Add 1 tbsp of oil and the remaining 1/2 of the seasoning packet to the bowl. Toss to coat evenly. Place chicken on the pan in a single layer. Chicken should not overlap with vegetables. (5) Turn oven temperature down to 425 degrees F. (6) Bake your sheet pan meal. Place in the bottom oven rack and roast for 30-35 minutes or until the chicken reaches 170 degrees F (Please use safe handling and cooking practices for raw poultry. Cook time may vary) and the vegetables are done.

Mix, serve & enjoy!

Perishable/keep refrigerated.

For freshest taste, use within 2 days of opening and keep refrigerated in this package.


Warnings

Contains: milk, wheat.

Nutrition

Nutrition Facts

Serving Size 150.00 g
Servings Per Container 4
  • Amount Per Serving
  • Calories 100
    • Total Fat 0.5g1%daily value
    • Total FatSaturated Fat 0g0%daily value
    • Total FatTrans Fat 0g
    • Cholesterol 0mg0%daily value
    • Sodium 490mg20%daily value
    • Total Carbohydrate 18g6%daily value
    • Total CarbohydrateDietary Fiber 3g12%daily value
    • Total CarbohydrateSugars 4g
    • Protein 4g
Percent Daily Values are based on a 2,000 calorie diet.

Details

35 min. 4 servings. Fresh-cut vegetables + seasoning + simply add your choice of protein.


Ingredients

Vegetables: Red Potatoes, Broccoli, Carrots, Seasoning: Parmesan Cheese (pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Wheat Flour, Dehydrated Garlic, Dehydrated Onion, Salt, Spices, Lemon Peel, Paprika, Yeast Extract, Citric Acid, Turmeric, Sugar, Lemon Juice Powder (corn Syrup Solids, Lemon Juice Solids, Lemon Oil)


Directions

Please use 1 lb of one of the following cuts of fresh raw chicken (Please use safe handling and cooking practices for raw poultry. Cook time may vary): Boneless skinless chicken breasts. Cut into 1 inch tenders. Boneless skinless thighs. (1) Preheat your oven to 450 degrees F. (2) Line a large sheet pan or cookie sheet with foil or parchment paper. Coat foil with 1 tbsp vegetable oil or non-stick cooking spray. (3) Vegetable Prep: Cut potatoes into halves or quarters. In a large mixing bowl add vegetables, 1/2 of the seasoning packet and 2-3 tbsp of oil. Toss to coat evenly. Place vegetables on the pan in a single layer. Leave room to add chicken. (4) Protein Prep (Please use safe handling and cooking practices for raw poultry. Cook time may vary): (Skip this step if you prefer vegetables only). Add chicken to the empty vegetable prep bowl. Add 1 tbsp of oil and the remaining 1/2 of the seasoning packet to the bowl. Toss to coat evenly. Place chicken on the pan in a single layer. Chicken should not overlap with vegetables. (5) Turn oven temperature down to 425 degrees F. (6) Bake your sheet pan meal. Place in the bottom oven rack and roast for 30-35 minutes or until the chicken reaches 170 degrees F (Please use safe handling and cooking practices for raw poultry. Cook time may vary) and the vegetables are done.

Mix, serve & enjoy!

Perishable/keep refrigerated.

For freshest taste, use within 2 days of opening and keep refrigerated in this package.


Warnings

Contains: milk, wheat.



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