Feta-Dill Chicken and Sun-Dried Tomato Pesto Zucchini
easy prep & pan included
Prep & Cook Time:35-45 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
Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Spray provided tray with cooking spray.
Combine zucchini, 2 tsp. olive oil, half the seasoned salt (reserve remaining for chicken), and a pinch of pepper in prepared tray. Massage oil and seasoning into zucchini.
Stir in pesto. Shingle zucchini in one half of tray.
Add the Chicken
Pat chicken breasts dry, and season both sides with remaining seasoning salt.
Place chicken in empty side of tray.
Bake the Meal
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes.
Carefully remove from oven. Remove chicken to a plate and rest, 3 minutes. While chicken rests, stem dill. Top chicken with feta, dill, and crispy onions. Drizzle chicken with lemon juice (to taste). Bon appétit!
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