Oven-Ready
Greek Herb Chicken and Sun-Dried Tomato Pesto Zucchini
easy prep & pan included
Prep & Cook Time: 35-45 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 12 oz. Sliced Zucchini
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2 Tbsp. Sun-Dried Tomato Pesto
- 0.28 oz. Lemon Juice
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½ oz. Crispy Fried Onions
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1 oz. Feta Cheese Crumbles
- 2 Dill Sprigs
- 13 oz. Boneless Skinless Chicken Breasts
- 1 tsp. Seasoned Salt Blend
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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Calories357
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Carbohydrates13g
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Fat19g
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Protein43g
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Sodium1610mg
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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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. 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.
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2 Add the Chicken
Pat chicken breasts dry, and season both sides with remaining seasoning salt. Place chicken in empty side of tray.
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3 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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