Oven-Ready
Feta and Herb Chicken
with buttered vegetable medley
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 4 oz. Halved Coin Cut Carrots
- 4 oz. Broccoli Florets
- 4 oz. Pepper and Onion Mix
- 1 oz. Creme Fraiche
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Crumbled Feta Cheese
- 2 Dill Sprigs
- ½ tsp. Garlic and Parsley 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)
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Calories430
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Carbohydrates16g
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Net Carbs12g
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Fat26g
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Protein33g
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Sodium1360mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
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If using antibiotic free chicken, pat dry. Follow same instructions.
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1 Start the Vegetables
Break broccoli into bite-sized pieces using hands.
Combine carrots, broccoli, pepper and onion mix, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in provided tray. Massage oil and seasonings into vegetables. Spread into an even layer and cover with foil.Bake covered in hot oven, 15 minutes.While vegetables bake, continue recipe. -
2 Add the Chicken
Pat chicken dry and season both sides with garlic and parsley seasoning and 1/4 tsp. salt.
After 15 minutes, carefully remove tray from oven and push vegetables to one side. Tray will be hot! Use a utensil.Place chicken in empty side of tray and evenly top with 1 tsp. olive oil. Tray will be hot! Use caution. -
3 Bake Meal and Make Crema
Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.
While meal bakes, stem dill.In a mixing bowl, combine cheese, 1/4 tsp. dill, creme fraiche, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.Carefully remove tray from oven. Stir softened butter into vegetables until melted and combined. Tray will be hot! Use a utensil.To serve, top chicken with crema. Bon appétit!
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