Souvlaki Chicken Breast with Lemon Dill Crema and Arugula Feta Salad
Prep & Cook Time:10-15 min.
Cook Within:4 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
Turn off that oven! The new Fresh and Easy express meals offer the same delicious, divine, and delectable flavors you've grown accustomed to, but in much, much less time. How much less time? We're talking 15 minutes or less. Plus, you'll learn some new fancy cooking skills to impress friends and family. Sharpen that knife and get ready!
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
Medium Non-Stick Pan
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
Customize It Instructions
If using salmon, pat dry and season flesh side with seasoning blend and a pinch of salt and pepper. Follow same instruction as chicken in step 1, cooking flesh side first until salmon reaches minimum internal temperature, 4-6 minutes per side.
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.
Remove to a plate. Tent with foil if still cooking.
While chicken cooks, prepare ingredients.
Prepare Ingredients and Make Crema
Stem and coarsely chop dill.
Halve and juice lemon.
In a mixing bowl, combine sour cream, dill, 1 Tbsp. lemon juice, 2 tsp. water, and a pinch of salt. Set aside.
Make the Salad
In another mixing bowl, combine arugula, tomatoes, croutons, vinaigrette, and feta.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with lemon dill crema. Bon appétit!
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