Family Meal Kit

Greek-Style Chicken

with roasted potato wedges

Prep & Cook Time: 40-50 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 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
    Over 30g protein

Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!

In Your Box (serves 4)

  • 4 Russet Potatoes
  • 20 oz. Boneless Skinless Chicken Breast Cutlet
  • 2 Roma Tomatoes
  • 1 Green Bell Pepper
  • 1 Onion
  • 1 Lemon
  • Info
    4 oz. Tzatziki Cup
  • 2 tsp. Minced Garlic and Parsley
  • 4 tsp. Chimichurri Seasoning
  • 1 tsp. Garlic Salt

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
    440
  • Carbohydrates
    50g
  • Net Carbs
    44g
  • Fat
    12g
  • Protein
    36g
  • Sodium
    1560mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 2 Baking Sheets

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 in a medium non-stick pan over medium heat with 1 tsp. olive until chicken reaches minimum internal temperature, 5-7 minutes per side.

  • 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side. 

  1. 1

    Prepare the Ingredients

    Cut potatoes into 1/2" wedges and pat dry.

    Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.

    Core tomatoes and cut into 1/4" wedges.

    Zest and halve lemon. Cut one half into wedges and juice the other half.

    Halve and peel onion. Cut halves into 1/4" slices.

    Pat chicken dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and 1/4 the chimichurri seasoning (reserve remaining for vegetables).

  2. 2

    Assemble the Chicken and Vegetables

    Place onions, tomatoes, minced garlic and parsley, bell peppers, lemon zest, remaining chimichurri seasoning, half the garlic salt (reserve remaining for potatoes), 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one prepared baking sheet. Gently toss or stir to combine.

    Arrange vegetables around edge of baking sheet. Place chicken in middle.

  3. 3

    Roast the Chicken and Vegetables

    Roast chicken and vegetables in hot oven until vegetables are tender and chicken is browned and reaches a minimum internal temperature of 165 degrees, 25-35 minutes.

    Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. If chicken finishes cooking before vegetables are tender, transfer chicken to a plate and continue roasting vegetables.

    Carefully remove from oven.

    While chicken and vegetables roast, continue recipe.

  4. 4

    Roast the Potatoes

    Place potatoes on second prepared baking sheet and toss with 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

    Carefully remove from oven. Add remaining garlic salt and toss or gently stir to combine. Sheet and potatoes will be hot! Use a utensil.

  5. 5

    Finish the Dish

    Transfer chicken to a plate and set aside.

    Add 1 Tbsp. lemon juice to vegetables and toss or gently stir to combine, gently smashing tomatoes. Sheet will be hot! Use a utensil.

    Plate dish as pictured on front of card, topping chicken with tzatziki and squeezing lemon wedges over to taste. Bon appétit!

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