Sun-Dried Tomato Feta Chicken with Quinoa and Carrots

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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

In Your Box (serves 2)

  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • ½ cup Quinoa
  • Info
    ½ oz. Seasoned Croutons
  • Info
    2 Tbsp. Sun-Dried Tomato Pesto
  • 8 oz. Coin Cut Carrots
  • Info
    2 oz. Feta Cheese
  • 1 6710 PAN & LID
  • 2 oz. Sliced Red Onion
  • 1 tsp. Seasoned Salt Blend

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
    500
  • Carbohydrates
    47g
  • Fat
    17g
  • Protein
    50g
  • Sodium
    1686mg

Recipe Steps

Before You Cook

  • 1

    Assemble The Dish

    Place quinoa, red onion, carrots, seasoned salt blend, and ¾ cup water in the pan. Stir. Place chicken on top and season with a pinch of pepper. Roast in a hot oven until quinoa is cooked and the chicken reaches an internal temperature of 165 degress, 22-26 minutes. Top chicken with pesto. Sprinkle feta and croutons on top of dish.

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