Grilled Chimichurri Chicken with Sweet Potatoes and Feta
easy prep & grill bag included
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
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
Prepare The Ingredients
Spray grill with cooking spray and heat grill to medium. Thoroughly rinse any fresh produce and pat dry.
Place sweet potatoes, peas, seasoned salt, and 1 tsp. olive oil in provided grill bag. Roll open end of bag to seal and gently shake to mix.
Season chicken on both sides with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.
Place grill bag on hot grill and cook until sweet potatoes are tender, 15-18 minutes, flipping once halfway through.
While grill bag cooks, place chicken on hot grill and cook until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from grill and top with butter.
Finish The Dish
Carefully open grill bag and scoop out vegetables.
Plate dish as pictured on front of card, topping potato mixture with feta and almonds and chicken with chimichurri sauce. Bon appétit!
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