Greek Spinach and Feta Chicken

with zucchini and yellow squash

Prep & Cook Time: 45-55 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Calories Conscious
Carb Conscious
A note about serious food allergies

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.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Yellow Squash
  • 2 Garlic Cloves
  • Info
    1 oz. Light Cream Cheese
  • 2 Dill Sprigs
  • 1 Shallot
  • 2 Zucchini
  • Info
    1 Puff Pastry Dough Square
  • Info
    1 oz. Feta Cheese
  • 2 oz. Baby Spinach
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Remove puff pastry from refrigerator. Use the back of a knife to draw diagonal lines on puff pastry, ½" apart. Draw another set of lines in the opposite direction. Halve puff pastry and refrigerate again. Trim zucchini and yellow squash ends, quarter, and cut into ½" dice. Coarsely chop spinach. Mince dill (no need to stem). Peel and halve shallot. Slice thinly. Mince garlic.

  • Step 2 - Make the Topping

    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 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.

  • Step 3 - Start the Chicken

    Start the Chicken

    Return pan used to make topping to medium-high heat and add 1 tsp. olive oil. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place chicken in hot pan and cook until browned, 2-3 minutes per side. Remove chicken to prepared baking sheet. Wipe pan clean and reserve.

  • Step 4 - Finish the Chicken

    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.

  • Step 5 - Cook Vegetables and Finish Dish

    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. Stir often until browned and tender, 6-8 minutes. Remove from burner. Stir in dill, ½ tsp. salt, and a pinch of pepper. Plate dish as pictured on front of card. Bon appétit!

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