Fast & Fresh
Chimichurri Chicken and Carrots Quinoa Bowl with Feta and Sour Cream
no prep, quick cook
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
In Your Box (serves 2)
- 8 oz. Cooked Tri-Color Quinoa
- 8 oz. Fully Cooked Shredded Chicken Breast
- 4 oz. Coin Cut Carrots
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- 2 oz. Fire Roasted Diced Tomatoes in Juice
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- 1 tsp. Chimichurri Seasoning
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.
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Nutrition (per serving) oqlk8ePk
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Calories370
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Carbohydrates35g
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Net Carbs30g
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Fat11g
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Protein36g
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Sodium1210mg
Recipe Steps
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
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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 1/4 cup water in provided tray until completely combined. Add quinoa, carrots, tomatoes, 1/4 tsp salt and a pinch of pepper and stir to combine. Top with chicken, seasoning blend, 1/4 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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