Chimichurri Chicken and Carrots Quinoa Bowl with Feta and Sour Cream
no prep, quick cook
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
Before You Cook
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
Make The Meal
Preheat oven to 400 degrees. Remove lid and label, if necessary. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine, demi, and ¼ cup water in provided tray until completely combined. Add quinoa, carrots, tomatoes, ¼ tsp salt and a pinch of pepper and stir to combine. Top with chicken, seasoning blend, ¼ tsp salt and a pinch of pepper.
Bake in a hot oven until heated through, 12-14 minutes.
Carefully remove from oven and top with sour cream and feta. Bon appétit!
Microwave: 7-8 minutes or until carrots are tender.
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