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
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. 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.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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.
Peel and halve shallot. Slice thinly.
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.
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.If using pork chops, season same amount and cook until browned, 1-2 minutes per side.
Wipe pan clean and reserve.
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.
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.
While chicken bakes, cook vegetables.
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, ½ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card. Bon appétit!
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