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
- 1 tsp. Seasoned Salt Blend
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Dill Sprigs
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1 oz. Feta Cheese Crumbles
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½ oz. Crispy Fried Onions
- 0.28 oz. Lemon Juice
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2 Tbsp. Sun-Dried Tomato Pesto
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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Sodium1465mg
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. 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 seasoned 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, 20-25 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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