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

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • 1 tsp. Seasoned Salt Blend
  • 12 oz. Sliced Zucchini
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Dill Sprigs
  • Info
    1 oz. Feta Cheese Crumbles
  • Info
    ½ oz. Crispy Fried Onions
  • 0.28 oz. Lemon Juice

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.

  • Nutrition (per serving)

  • Calories
    357
  • Carbohydrates
    13g
  • Fat
    19g
  • Protein
    43g
  • Sodium
    1465mg

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
  1. 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.

  2. 2

    Add the Chicken

    Pat chicken breasts dry, and season both sides with remaining seasoned salt. Place chicken in empty side of tray.

  3. 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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