Express
Souvlaki-Style Chicken Breast
with crema and arugula feta salad
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Ryan Pugh
They say to beware of Greeks bearing gifts, but they never said to beware of 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)
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
- 4 oz. Grape Tomatoes
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2 oz. Sour Cream
- 2 oz. Baby Arugula
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1½ oz. Greek Feta Dressing
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½ oz. Seasoned Croutons
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½ oz. Crumbled Feta Cheese
- 1 tsp. Chimichurri Seasoning
- 2 Dill Sprigs
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) 9Oz8Q4P5
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Calories450
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Carbohydrates15g
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Net Carbs13g
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Fat25g
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Protein39g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
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 pork tenderloin medallions, follow same instructions as chicken in Step 1, cooking until browned and pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner. If you receive a whole tenderloin, pat dry, then slice into medallions, 3/4"-thick.
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If using NY strip steaks, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 7-10 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 Cook the Chicken
Pat chicken dry and season one side with chimichurri seasoning and a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan, seasoned side down. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
2 Prepare Ingredients and Make Crema
Halve tomatoes.
Halve and juice lemon.Stem and coarsely chop dill.In a mixing bowl, combine sour cream, dill, 2 tsp. lemon juice, 2 tsp. water, and a pinch of salt. Taste, and add more lemon juice, if desired. Set aside. -
3 Make the Salad
In another mixing bowl, combine arugula, tomatoes, croutons, feta, and vinaigrette.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with crema. Bon appétit!
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