Home Chef Express

Souvlaki Chicken Breast with Lemon Dill Crema and Arugula Feta Salad

ready in 15 minutes

Prep & Cook Time: 10-15 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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 you!
A note about serious food allergies

They say to beware Greeks bearing gifts, but they never said to beware Greeks bearing chicken. This Greek chicken is less "beware" and more "beloved," with a sour cream and dill sauce that dresses the chicken beautifully. Tip: Want to get the most juice out of your lemon? Before cutting, microwave the lemon for 15-20 seconds to "soften" the fruit. Then, gently roll the softened fruit on your work surface while pressing on it with your palm. Finally, give yourself some serious mechanical advantage by placing a cut half in between the arms of a pair of tongs to make squeezing much easier.

In Your Box (serves 2)

  • 4 oz. Grape Tomatoes
  • 1 Lemon
  • Info
    ½ oz. Seasoned Croutons
  • Info
    1½ oz. Greek Dressing
  • Info
    1 oz. Feta Cheese
  • 2 oz. Baby Arugula
  • 2 tsp. Chimichurri Seasoning
  • 2 Dill Sprigs
  • Info
    2 oz. Sour Cream
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    490
  • Carbohydrates
    16g
  • Fat
    30g
  • Protein
    44g
  • Sodium
    1687mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Cook the Chicken

    Pat chicken breasts dry, and season one side with seasoning blend and a pinch of salt and pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan, seasoned side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Transfer to a plate. Tent with foil to keep warm, if needed. While chicken cooks, prepare ingredients.

  • 2

    Prepare Ingredients and Make Crema

    Halve tomatoes. Stem and coarsely chop dill. Halve and juice lemon. In a mixing bowl, combine sour cream, dill, 1 Tbsp. lemon juice, 1 Tbsp. water, and a pinch of salt. Set aside.

  • 3

    Make the Salad

    In another mixing bowl, combine arugula, tomatoes, croutons, Greek dressing, and feta.

  • 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with lemon dill crema. Bon appétit!

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