Meal Kit
Greek Spinach and Feta Chicken
with zucchini and yellow squash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
Zeus and Hera, those oldie-but-goodie Greek gods, never seemed to have that great of a marriage, what with all his cheating and… well, all his cheating. That's not to say every Greek marriage is doomed: This one, of salty briny feta and fresh spinach, is a match made in the Elysian Fields. It enrobes the chicken with a flavor that's rich, cheesy, Greek perfection; every bite will make you wish the gods would grant you more and more. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 1 Yellow Squash
- 2 oz. Baby Spinach
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2 oz. Puff Pastry Dough Square
- 1 Shallot
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1 oz. Light Cream Cheese
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1 oz. Feta Cheese Crumbles
- 2 Garlic Cloves
- 1 tsp. Chimichurri Seasoning
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) yP5AwwP8
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Calories520
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Carbohydrates29g
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Net Carbs24g
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Fat28g
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Protein48g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
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
Customize It Instructions
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If using pork, follow same instructions for topping and puff pastry. Bake in hot oven until pork reaches a minimum internal temperature of 145 degrees, 10-12 minutes.
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1 Prepare the Ingredients
Remove puff pastry from refrigerator. Use the back of a knife to gently draw diagonal lines on puff pastry, 1/2" apart. Do not cut through pastry. Draw another set of lines in the opposite direction. Halve puff pastry and return to refrigerator.
Trim zucchini and yellow squash ends, quarter, and cut into 1/2" dice.Coarsely chop spinach.Peel and halve shallot. Slice thinly.Mince garlic. -
2 Make the Topping
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add garlic to hot pan and cook, 30 seconds.
Add spinach and stir until wilted, 1-2 minutes.Remove from burner. Transfer garlic and spinach to a mixing bowl and add cream cheese, feta, and a pinch of salt and pepper. Thoroughly combine and set aside.Wipe pan clean and reserve. -
3 Start the Chicken
Pat chicken dry, and season both sides with a pinch of salt and pepper.
Return pan used to make topping to medium-high heat and add 1 tsp. olive oil.Place chicken in hot pan and cook until browned, 2-3 minutes per side.Transfer chicken to prepared baking sheet. Chicken will continue cooking in a later step.Wipe pan clean and reserve. -
4 Finish the Chicken
Divide topping evenly on chicken.
Remove puff pastry from refrigerator. Carefully, stretch puff pastry over chicken, tucking ends under.Bake in hot oven until pastry is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken bakes, cook vegetables. -
5 Cook Vegetables and Finish Dish
Return pan used to sear chicken medium-high heat and add 2 tsp. olive oil.
Add zucchini, yellow squash, and shallot to hot pan. Stir often until browned and tender, 6-8 minutes.Remove from burner. Stir in seasoning blend, 1/4 tsp. salt, and a pinch of pepper.Plate dish as pictured on front of card. Bon appétit!
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