All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Capture the clean and robust flavors of the Mediterranean with this Greek chicken. Oregano, garlic, and lemon is a seasoning trifecta for a bone-in chicken breast that's sure to satisfy. We pair it with a roasted medley of zucchini, tomato, and red pepper, along with a tangy tzatziki sauce that cools the whole thing off.
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.
You Will Need
Medium Oven-Safe Pan
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
Peel onion and slice into ¼" rounds. Trim zucchini ends and slice on an angle into ½" rounds. Slice Roma tomatoes into ½" rounds. Mince garlic. Stem, seed, and cut red bell pepper into ½" pieces. Trim cucumbers and cut into 1/8" dice. Zest and halve lemon. Cut one half into two wedges and juice the other half. Rinse chicken, pat dry, and season with salt and pepper.
Cook the Vegetables
Add tomatoes, zucchini, red bell pepper, and red onion to baking sheet. Drizzle with 2 Tbsp. olive oil, ½ tsp. salt, and a large pinch of pepper. Toss to coat with your hands, breaking up onion into rings as you go. Bake 25 minutes, or until vegetables are tender and lightly browned.
Cook the Chicken
While vegetables cook, mix together half the lemon zest, oregano, garlic, and 1 Tbsp. olive oil in a small bowl. Place a medium oven-safe pan over medium-high heat and add 2 tsp. olive oil to hot pan. Place chicken in pan, skin side down, and immediately spoon half the oregano-garlic mixture over chicken. Cook 5-7 minutes, until skin is golden brown and crispy.
Finish the Chicken
Flip and spoon remaining oregano-garlic mixture on cooked side of chicken. Place pan in oven and bake 20-25 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Once done, remove chicken from pan and rest at least 3 minutes. Be careful, handle on pan will be hot!
Make the Tzatziki Sauce
While chicken cooks, combine cucumber, yogurt, dill, remaining zest, and 1 Tbsp. lemon juice in a small bowl. Stir together and season with salt and pepper to taste.
Plate the Dish
Divide vegetables between two plates. Lean chicken against vegetables. Garnish each plate with lemon wedge to squeeze over dish when ready to eat. Serve tzatziki sauce on the side.
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