One-Sheet Greek-Style Chicken with Lemon Zucchini and Potatoes
serves 4 at $6.99 per serving
Prep & Cook Time:50-60 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 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
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!
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
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
Roast the Potatoes
Cut potatoes into 1" dice.
Place potatoes on one prepared baking sheet and toss with 1 Tbsp. olive oil,garlic salt, and a pinch of salt and pepper. Massage oil, garlic salt, salt, and pepper into potatoes.
Spread into a single layer and roast in hot oven until lightly browned, 25-28 minutes, tossing potatoes halfway through.
While potatoes roast, prepare ingredients.
Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½" half-moons.
Trim lemon ends and halve lengthwise. Cut one half into wedges and very thinly slice other half into half-moons.
Pat chicken breasts dry, and season both sides with garlic pepper and a pinch of salt.
Arrange the Chicken and Zucchini
Place zucchini on one half of second prepared baking sheet and toss with 1 tsp. olive oil, ½ tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into zucchini. Spread into a single layer on their side.
Place chicken on empty half of baking sheet. Arrange lemon slices evenly on chicken and zucchini.
Roast the Chicken and Zucchini
Roast chicken and zucchini in hot oven until zucchini is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes.
Make Tzatziki Sauce and Finish Dish
Trim cucumber and cut into ¼" dice.
Combine cucumber, sour cream, and buttermilk-dill seasoning in a mixing bowl.
Remove lemon slices from chicken and zucchini and discard.
Plate dish as pictured on front of card, topping chicken with tzatziki sauce and garnishing zucchini with feta. Squeeze lemon wedges over meal to taste. Bon appétit!
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