Meal Kit
Family
One-Sheet Whipped Feta Chicken
with roasted lemony potatoes
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
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)
- 4 Russet Potatoes
- 24 oz. Boneless Skinless Chicken Breasts
- 16 oz. Carrot
- 1 Lemon
- 4 oz. Creme Fraiche
- 2 oz. Crumbled Feta Cheese
- 1⅗ oz. Lemon Garlic Butter
- 1½ tsp. Garlic Salt
- 1 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
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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Calories650
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Carbohydrates59g
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Net Carbs52g
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Fat27g
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Protein44g
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Sodium1830mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Zester
- 1 Peeler
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 antibiotic free chicken, follow same instructions.
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If using sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Start the Vegetables
Cut potatoes into 1" dice. Peel first, if desired.
Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.Place potatoes on one half of prepared baking sheet and toss with 2 tsp. olive oil, 2/3 the garlic salt (reserve remaining for chicken), and 1/4 tsp. pepper. Spread into an even layer on their side.Place carrots on empty side of sheet and toss with 1 tsp. olive oil and 1/4 tsp. salt. Spread into an even layer on their side. Alternatively, reserve half the raw carrots for snacking/serving on the side.Roast in hot oven, 20 minutes.While vegetables roast, continue recipe. -
2 Prepare the Ingredients
Zest, halve, and juice lemon.
Stem and mince dill.Pat chicken dry. Season both sides with 1 tsp. olive oil, chimichurri seasoning, and remaining garlic salt. -
3 Add the Chicken
After 20 minutes, carefully remove sheet from oven.
Push potatoes to 1/3 of baking sheet. Sheet will be hot! Use a utensil.Push carrots to center of sheet. Sheet will be hot! Use a utensil.Place chicken on now-empty side of sheet. -
4 Finish the Vegetables and Chicken
Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.
Carefully remove from oven. Stir 1 tsp. lemon zest, 2 tsp. lemon juice (to taste), and softened butter into potatoes until combined. Sheet will be hot! Use a utensil.Stir dill into carrots until combined. Sheet will be hot! Use a utensil.While vegetables and chicken roast, continue recipe. -
5 Make Whipped Feta and Finish Dish
In a mixing bowl, combine cheese, creme fraiche, and a pinch of salt. Set aside. Kids want to help? With supervision, have them help prepare the whipped feta.
Plate dish as pictured on front of card, topping chicken with whipped feta. Bon appétit!
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