Family Meal Kit
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
- Mediterranean
Chef
Jimmy Shay
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
- 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
- Olive Oil
- Salt
- 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 antibiotic free chicken breasts, follow same instructions.
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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
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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