Oven-Ready
Feta-Crusted Chicken with Lemon Rice and Zucchini
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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8 oz. Precooked Rice Pilaf
- 4 oz. Pre-Cut Zucchini
- 2 oz. Roasted Red Tomatoes
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2 oz. Sour Cream
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1 oz. Feta Cheese Crumbles
- 0.14 oz. Lemon Juice
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1 tsp. Buttermilk-Dill 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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Calories560
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Carbohydrates39g
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Net Carbs38g
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Fat25g
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Protein47g
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Sodium1740mg
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Place rice in half of provided tray and top with tomatoes and zucchini. Drizzle with 1 Tbsp. olive oil and seasoning blend. -
2 Add the Chicken
Pat chicken dry, and place in empty space in tray. Season with a pinch of salt and pepper.
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3 Bake the Meal
Bake uncovered in hot oven until zucchini is tender and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
While chicken cooks, combine sour cream and lemon juice in a mixing bowl.Carefully remove from oven. Top chicken evenly with lemon cream and feta. Bon appétit!!
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