Family Meal Kit
One-Sheet Chickpea and Vegetable Gyros
with seasoned potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Vegetarian
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 24 oz. Red Potatoes
- 15½ oz. Canned Chickpeas
- 8 Mini Naan Flatbreads
- 8 fl. oz. Tomato Sauce
- 1 Zucchini
- 1 Onion
- 1 Red Bell Pepper
- 1 oz. Red Pepper Pesto
- 1 oz. Crumbled Feta Cheese
- 1½ tsp. Potato Spice Seasoning
- 2 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)
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Calories660
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Carbohydrates112g
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Net Carbs101g
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Fat18g
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Protein20g
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Sodium2310mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Colander/Strainer
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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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Add protein to meal as desired.
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1 Start the Vegetables
Cut potatoes into 1/2" wedges.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, potato spice seasoning, and a pinch of salt. Spread into a single layer.Roast in hot oven, 15 minutes.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Drain and rinse chickpeas in a colander/strainer.
Trim zucchini ends, quarter, and cut into 1/4" dice.Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.Halve and peel onion. Cut halves into 1/4" dice. -
3 Add Chickpeas and Finish Vegetables
After 15 minutes, carefully remove sheet from oven and push potatoes to one side. Sheet will be hot! Use a utensil.
Place chickpeas, bell peppers, onions, and zucchini on empty side of sheet. Toss with chimichurri seasoning, 1/2 tsp. salt, 1/4 tsp. pepper, and 2 tsp. olive oil. Spread into an even layer on their side.Roast in hot oven until vegetables are tender and slightly browned, 10-12 minutes.Carefully remove from oven. -
4 Add the Sauce
Stir tomato sauce and pesto into chickpea-vegetable mixture until combined. Sheet will be hot! Use a utensil.
Roast again in hot oven until sauce is heated through, 5-7 minutes.Carefully remove from oven.While sauce heats and vegetables roast, continue recipe. -
5 Heat Flatbreads and Finish Dish
Wrap flatbreads in foil and place directly on oven rack.
Toast in hot oven until heated through, 5-7 minutes.Carefully remove from oven.Plate dish as pictured on front of card, filling flatbreads with chickpea mixture. Garnish with feta. Bon appétit!
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