Express

Tomato-Feta Chicken Cutlet

with green beans and squash

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Medium

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • GLUTEN-SMART

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In Your Box (serves 2)

  • 10 oz. Boneless Skinless Chicken Cutlet
  • 1 Yellow Squash
  • 8 oz. Green Beans
  • Info
    1 oz. Tomato Feta Sauce
  • Info
    ½ oz. Crumbled Feta Cheese
  • 1 tsp. Minced Garlic and Parsley
  • 1 tsp. Portuguese Piri Piri Blend
  • 2 Dill Sprigs
Contains: FD&C Red No. 40 and FD&C Yellow No. 5
Food intolerance information

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
    320
  • Carbohydrates
    18g
  • Net Carbs
    12g
  • Fat
    14g
  • Protein
    35g
  • Sodium
    1940mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

  1. 1

    Prepare the Ingredients

    Trim green beans, if necessary.

    Stem and mince dill.

    Trim and halve squash lengthwise. Cut into 1/4” half-moons.

  2. 2

    Cook the Vegetables

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.

    After 1 minute, add 1/4 cup water. Cover and cook until water is mostly evaporated and green beans are tender, 6-8 minutes.

    Uncover and add squash, minced garlic and parsley, and 1/2 tsp. salt. Stir occasionally until vegetables are lightly browned and tender, 3-4 minutes.

    If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes. Remove from burner.

    While vegetables cook, continue recipe.

  3. 3

    Cook the Chicken

    Pat chicken dry and season both sides with piri piri seasoning (use less if spice-averse) and 1/4 tsp. salt.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with softened tomato feta sauce. Garnish vegetables with dill and cheese. Bon appétit!

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