Meal Kit
Middle Eastern Chicken and Quinoa Bowl
with feta & cucumber-tomato salad
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Almonds), Milk, Sesame
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 1 Cucumber
- 10 oz. Diced Chicken Breast
- 4 oz. Grape Tomatoes
- 2 oz. Spring Mix
- 2 oz. Tri Color Quinoa
- 1½ oz. Greek Feta Dressing
- 2 Green Onions
- ½ oz. Crumbled Feta Cheese
- ½ oz. Roasted Sliced Almonds
- 1 tsp. Za'atar 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)
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Calories510
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Carbohydrates35g
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Net Carbs27g
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Fat24g
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Protein40g
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Sodium1540mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Small Pot
- 1 Mixing Bowl
- 1 Heat-Safe 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 petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Quinoa
Bring a small pot with quinoa, 2/3 cup water, and 1/4 tsp. salt to a boil.
Once boiling, cover and reduce heat to medium-low. Cook until tender, 14-16 minutes.Remove from burner. Transfer to a heat-safe mixing bowl. Let cool, 5 minutes.While quinoa cooks, continue recipe. -
2 Prepare the Ingredients
Trim cucumber and cut into 1/2'' dice.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Trim and thinly slice green onions.Pat chicken dry. Season all over with 1/4 tsp. salt and za'atar seasoning. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Dress the Quinoa
Once cool enough to handle, stir green onions, 1/4 the dressing (reserve remaining for salad and garnish), and almonds into bowl with quinoa until combined. Set aside.
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5 Assemble Salad and Finish Dish
In a mixing bowl, combine spring mix, cucumbers, tomatoes, 1/4 the remaining dressing (reserve remaining for garnish), and a pinch of salt.
Plate dish as pictured on front of card, topping salad with chicken and quinoa. Garnish chicken with remaining dressing and top salad and quinoa with cheese. Bon appétit!
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