Family Meal Kit
Summer Produce
Roasted Greek Chicken
with potato wedges and veggies
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
- Gluten-Smart
Chef
Jimmy Shay
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomato
- 1 Green Bell Pepper
- 1 Onion
- 1 Lemon
- 4 oz. Tzatziki Cup
- 2 tsp. Minced Garlic and Parsley
- 4 tsp. Chimichurri Seasoning
- 1 tsp. Garlic Salt
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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Calories480
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Carbohydrates57g
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Net Carbs51g
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Fat12g
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Protein37g
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Sodium1560mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Salt
- Olive Oil
- 2 Baking Sheets
- 1 Zester
- 1 Plate
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 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 Prepare the Ingredients
Cut potatoes into 1/2" wedges and pat dry.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.Core tomatoes and cut into 1/4" wedges.Zest and halve lemon. Cut one half into wedges and juice the other half.Halve and peel onion. Cut halves into 1/4" slices.Pat chicken dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and 1/4 the chimichurri seasoning (reserve remaining for vegetables). -
2 Assemble the Chicken and Vegetables
Place onions, tomatoes, minced garlic and parsley, bell peppers, lemon zest, remaining chimichurri seasoning, half the garlic salt (reserve remaining for potatoes), 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one prepared baking sheet. Gently toss or stir to combine.
Arrange vegetables around edge of baking sheet.Place chicken in middle. -
3 Roast the Chicken and Vegetables
Summertime, and the grilling is easy! To grill this chicken, heat grill to medium. Follow same instructions, grilling until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
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.While chicken and vegetables roast, continue recipe. -
4 Roast the Potatoes
Place potatoes on second prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.
Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.Carefully remove from oven. Add remaining garlic salt and toss or gently stir to combine. Sheet and potatoes will be hot! Use a utensil. -
5 Finish the Dish
Transfer chicken to a plate and set aside.
Add 1 Tbsp. lemon juice to vegetables and toss or gently stir to combine, gently smashing tomatoes. Sheet will be hot! Use a utensil.Plate dish as pictured on front of card, topping chicken with tzatziki and squeezing lemon wedges over to taste. Bon appétit!
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