Family Meal Kit
Lemony Chicken Cutlet with Tzatziki
with zucchini and potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Nigel Palmer
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 Cutlet
- 3 Zucchini
- 1 Lemon
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4 oz. Sour Cream
- 1 Persian Cucumber
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1 oz. Crumbled Feta Cheese
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2 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Pepper
- 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.
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Nutrition (per serving) 9OzRZpO5
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Calories450
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Carbohydrates43g
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Net Carbs39g
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Fat15g
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Protein36g
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Sodium1580mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Baking Sheets
- 1 Mixing Bowl
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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1 Roast the Potatoes
Cut potatoes into 1" dice.
Place potatoes on one prepared baking sheet and toss with 1 Tbsp. olive oil, garlic salt, and a pinch of salt and pepper. Massage oil and seasoning into potatoes. Spread into a single layer.Roast in hot oven until lightly browned, 25-28 minutes, tossing once halfway through.While potatoes roast, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" half-moons.
Trim lemon ends and halve lengthwise. Cut one half into wedges and thinly slice other half.Pat chicken breasts dry and season both sides with garlic pepper and a pinch of salt. -
3 Arrange the Chicken and Zucchini
Place zucchini on one half of second prepared baking sheet and toss with 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil, salt, and pepper into zucchini. Spread into a single layer on one side.
Place chicken on empty side of baking sheet. Arrange lemon slices evenly over chicken and zucchini. -
4 Roast the Chicken and Zucchini
Roast chicken and zucchini in hot oven until zucchini is tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes.
While chicken and zucchini roast, continue recipe. -
5 Make Tzatziki Sauce and Finish Dish
Trim cucumber and cut into 1/4" dice.
Combine cucumber, sour cream, and buttermilk-dill seasoning in a mixing bowl.After 20-22 minutes, carefully remove chicken and zucchini from oven.Remove lemon slices from chicken and zucchini and discard. Lemon will be hot! Use a utensil.Plate dish as pictured on front of card, topping chicken with tzatziki sauce and garnishing zucchini with feta. Squeeze lemon wedges over meal to taste. Bon appétit!
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