Sun-Dried Tomato Feta Chicken with Quinoa and Carrots
ready to cook
Prep & Cook Time:60+ min.
Cook Within:5 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 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
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.
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
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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