Meal Kit
Greek-Style Spinach and Feta Chicken
with zucchini and yellow squash
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 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)
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 1 Yellow Squash
- 1 Yellow Onion
- 2 oz. Baby Spinach
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2 oz. Puff Pastry Dough Square
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1 oz. 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) QPGJjE3E
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Calories540
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Carbohydrates30g
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Net Carbs24g
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Fat29g
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Protein45g
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Sodium1540mg
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 chops or sirloin steak, follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, adding topping and pastry, then roasting until pork reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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Protein thickness can vary; if you receive a thinner cut, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Remove puff pastry from refrigerator. Using the back of a knife, draw a set of diagonal lines on puff pastry, 1/2" 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 1/2" pieces.Coarsely chop spinach.Halve and peel onion. Slice one half into thin strips (remaining half is yours to use as you please!).Mince garlic.Pat chicken dry and season both sides with a pinch of salt and pepper. -
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 stir often until aromatic, 30-60 seconds.Add spinach and stir often until wilted, 1-2 minutes.Remove from burner. Transfer garlic and spinach to a mixing bowl and add softened cream cheese, feta, and a pinch of salt and pepper. Thoroughly combine and set aside.Wipe pan clean and reserve. -
3 Start the Chicken
Return pan used to make topping to medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan and sear until browned, 2-3 minutes per side.Chicken will finish cooking in a later step.Transfer chicken to prepared baking sheet. Wipe pan clean and reserve. -
4 Finish the Chicken
Spread topping evenly on chicken.
Remove puff pastry from refrigerator. Stretch puff pastry over chicken and topping, tucking ends under. Chicken will be hot! Use caution.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, continue recipe. -
5 Cook Vegetables and Finish Dish
Return pan used to sear chicken to medium-high heat and add 2 tsp. olive oil.
Add zucchini, yellow squash, and onions to hot pan. Stir often until browned and tender, 6-8 minutes.Remove from burner. Stir in chimichurri seasoning, 1/4 tsp. salt, and a pinch of pepper until combined.Plate dish as pictured on front of card. Bon appétit!
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