Express
Feta Butter Chicken
with pesto couscous and zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
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16 oz. Cooked Couscous
- 1 Zucchini
- 1 Lemon
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2 oz. Basil Pesto
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1 oz. Crumbled Feta Cheese
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0.9 oz. Butter
- 1 tsp. Garlic Pepper
- 1 tsp. Garlic Salt
- 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) MqgD05On
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Calories440
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Carbohydrates33g
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Net Carbs31g
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Fat19g
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Protein36g
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Sodium1050mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Mixing Bowl
- 2 Large Non-Stick Pans
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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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 Prepare Ingredients and Make Feta Butter
Trim zucchini ends and cut into 1/4" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Halve lemon. Cut one half into wedges and juice the other half.Stem dill.In a mixing bowl, combine cheese, softened butter, and 1 tsp. dill (to taste; reserve remaining for garnish). Set aside. -
2 Cook the Chicken
Pat chicken dry and season both sides with garlic pepper.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until 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.While chicken cooks, continue recipe. -
3 Cook the Zucchini
Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add zucchini and half the garlic salt (reserve remaining for couscous) to hot pan. Stir occasionally until zucchini is golden-brown, 2-3 minutes. -
4 Add Couscous and Finish Dish
Add couscous, pesto, remaining garlic salt, and 1 Tbsp. water to hot pan. Stir occasionally until couscous is heated through and water has evaporated, 2-3 minutes.
Stir in 1 Tbsp. lemon juice.Remove from burner.Plate dish as pictured on front of card, topping chicken with feta butter and remaining dill. Squeeze lemon wedges over dish to taste. Bon appétit!
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