Cajun Blackened Chicken

With Greek Cucumber and Feta Salad

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk

Calories Conscious
Carb Conscious
A note about serious food allergies

Conjure the warmth and flavors of New Orleans with a dish that brings big taste without heavy calories or carbs. You start with tender chicken coated in blackening seasoning (a customer favorite, btw!) and pan-seared to perfection. It’s paired with a Greek-style salad of shaved cucumber, creamy feta cheese, lemon, and fresh herbs for a light and filling dish that fits perfectly with your plans to stay active, stress less, and eat well.

In Your Box (serves 2)

  • 4 oz. Cherry Tomatoes
  • 0 Dill Sprigs
  • 1 Shallot
  • 1 Lemon
  • 1 English Cucumber
  • 2 Garlic Cloves
  • 2 Boneless Skinless Chicken Breasts
  • 1 Tbsp. Blackening Seasoning
  • Info
    2 oz. Feta Cheese
  • 1 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Stem and finely chop dill. Peel and cut shallot into thin strips. Zest lemon and halve. With a vegetable peeler, shave cucumber into thin ribbons, stopping when you reach the seeds. Mince garlic. Rinse chicken breasts and pat dry.

  • Step 2 - Season and Cook the Chicken

    Season and Cook the Chicken

    In a medium pan over medium-high heat, warm 1 tsp. olive oil. Coat chicken breasts with blackening seasoning (if you're sensitive to spice, use sparingly!) Add chicken breasts and cook on each side for 5-7 minutes, or until they reach a minimum internal temperature of 165 degrees. Spices should char and blacken on surface of meat. Remove from heat and set aside.

  • Step 3 - Prepare the Salad

    Prepare the Salad

    While the chicken is cooking, prepare the salad. In a mixing bowl, combine the cucumber ribbons, dill (reserving a bit for garnish), cherry tomatoes, shallot, garlic, lemon zest to taste (reserving a bit for garnish), juice of half a lemon, and a pinch of salt and pepper. Let marinate for 5 minutes.

  • Step 4 - Finish the Salad

    Finish the Salad

    Add feta cheese and baby arugula to the salad and toss just before serving. Feta cheese is a Greek cheese made with sheep's milk. It has a wonderful briny flavor, which is a nice contrast to the spicy chicken.

  • Step 5 - Plate the Dish

    Plate the Dish

    Add a serving of salad to each plate. Place a blackened chicken breast next to the salad. Garnish with remaining lemon zest, dill, and half lemon, quartered.

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