Oven-Ready
Sun-Dried Tomato Feta Chicken with Quinoa and Carrots
ready to cook
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat, Soy
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Coin Cut Carrots
- ½ cup Quinoa
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- 2 oz. Sliced Red Onion
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- 1 6710 PAN & LID - Ecomm Primary
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- 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.
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Nutrition (per serving) d3VmMDOD
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Calories540
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Carbohydrates49g
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Net Carbs44g
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Fat21g
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Protein50g
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Sodium1790mg
Recipe Steps
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
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Assemble The Dish
Place quinoa, red onion, carrots, seasoned salt blend, and 3/4 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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