Meal Kit

Culinary Collection

Chicken and Feta Crema

with caramelized onion potatoes

Prep & Cook Time: 25-35 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 5 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • 12 oz. Fingerling Potatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • 4 oz. Grape Tomatoes
  • Info
    1 oz. Sour Cream
  • Info
    0.84 oz. Mayonnaise
  • Info
    ⅗ oz. Butter
  • ½ oz. Caramelized Onion Jam
  • Info
    ½ oz. Crumbled Feta Cheese
  • Info
    2 Tbsp. Panko Breadcrumbs
  • 2 Dill Sprigs

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Customize It Instructions

  • If using pork chops, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

  • If using filets mignon, pat dry. Cook in a large non-stick pan with 2 tsp. olive oil over medium-high heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  1. 1

    Prepare the Ingredients

    Halve tomatoes.

    Stem and mince dill.

    Place potatoes on a microwave-safe plate and cover with a damp paper towel. Microwave covered until potatoes are tender, 6-7 minutes.

    Carefully remove potatoes from microwave. Let cool, 5-10 minutes.

    Once cool enough to handle, halve lengthwise.

    While potatoes cool, continue recipe.

  2. 2

    Prepare the Chicken

    Evenly spread panko on a plate.

    Pat chicken dry and season both sides with a pinch of salt and pepper.

    Place chicken onto panko, pressing firmly to adhere to one side.

  3. 3

    Roast the Chicken and Tomatoes

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

    Add chicken, panko-side down to hot pan and cook until golden-brown, 2-3 minutes on one side.

    Remove from burner. Transfer chicken, seared-side up, to one side of prepared baking sheet. Add tomatoes to empty side of sheet. Drizzle tomatoes with 1 tsp. olive oil and season with a pinch of pepper.

    Roast in hot oven until tomatoes are soft and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

    While chicken and tomatoes roast, continue recipe.

  4. 4

    Cook the Potatoes

    In a mixing bowl, combine butter and onion jam.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add potatoes, cut-side down, to hot pan. Season with 1/4 tsp. salt and a pinch of pepper.

    Stir occasionally until golden-brown, 5-6 minutes.

    Remove from burner. Stir in onion butter and half the dill (reserve remaining for garnish).

  5. 5

    Make Feta Crema and Finish Dish

    In another mixing bowl, combine cheese, 1 Tbsp. olive oil, mayonnaise, sour cream, and a pinch of pepper. Mash until combined and smooth.

    Plate dish as pictured on front of card, topping chicken with feta crema and tomatoes and garnishing potatoes with remaining dill. Bon appétit!

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