Greek Spinach and Feta Chicken

with zucchini and yellow squash

$9.95 per serving

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)

  • 2 Boneless Skinless Chicken Breasts
  • 2 oz. Baby Spinach
  • Info
    1 oz. Feta Cheese
  • Info
    1 Puff Pastry Dough Squares
  • 2 Zucchini
  • 1 Yellow Squash
  • 2 Garlic Cloves
  • Info
    1 oz. Light Cream Cheese
  • 2 Dill Sprigs
  • 1 Shallot
  • 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 square from refrigerator. Use the back of a knife to draw diagonal lines on puff pastry square, ½" apart. Draw another set of lines in opposite direction to make a crosshatched pattern. 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 Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

  • 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 to a mixing bowl and add cream cheese, feta, and a pinch of salt and pepper. Set aside. Wipe pan clean and reserve.

  • Step 3 - Sear the Chicken

    Sear the Chicken

    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, 3-4 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 the Vegetables

    Cook the Vegetables

    Return pan used to sear chicken medium-high heat and add 2 tsp. olive oil. Add zucchini, squash, and shallots. 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!