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
A note about serious food allergies
Souvlaki isn't just a weird word you don't know how to pronounce. (For the record, it's sue-vlah-key.) It's a Greek preparation of meat or vegetables, traditionally eaten off a hot skewer. We nixed the skewer: we don't want accidental mouth stabbings on our watch! But we've kept the tender chicken, spiced perfectly with Greek seasoning and cooked with fresh tomato and onion. We've also kept a potato side, ours tossed with perfectly pungent feta, and the classic garlic-yogurt-cucumber sauce, bringing that perfect hint of cool to the proceedings. Tip: How to get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible; the white is called “pith,” and is quite bitter.
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
Large 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 mahi-mahi, follow same instructions as chicken in Steps 1 and 3, adding with shallot and stirring occasionally until mahi-mahi reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Prepare the Ingredients
Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half.
Core tomatoes and cut into ¼" dice.
Grate cucumber using large holes in box grater.
Peel and halve shallot. Slice into thin strips.
Cut potatoes into 1" chunks.
Pat chicken breasts dry and, on a separate cutting board, cut into ½" strips. Season with seasoning blend.
Roast the Potatoes
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 2 tsp. lemon zest, and ¼ tsp. salt. Massage oil and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until lightly browned and tender, 20-22 minutes.
Top roasted potatoes with feta and 2 tsp. lemon juice.
While potatoes roast, make sauce.
Make the Sauce
In a mixing bowl, combine yogurt, cucumber, garlic (to taste), and ¼ tsp. salt. Set aside.
Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan and cook undisturbed until golden brown, 3-4 minutes.
Add shallot and stir occasionally until shallot is soft and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes.
Add tomatoes and cook until warmed through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and squeezing lemon wedges over to taste. Bon appétit!
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