Express
Tomato-Feta Chicken Cutlet
with green beans and squash
Prep & Cook Time: 10-15 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- Gluten-Smart
Chef
Maija Barnes
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 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 1 Yellow Squash
- 8 oz. Green Beans
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1 oz. Tomato Feta Butter
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½ oz. Crumbled Feta Cheese
- 1 tsp. Minced Garlic and Parsley
- 1 tsp. Portuguese Piri Piri Blend
- 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) oOAD59qy
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Calories320
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Carbohydrates18g
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Net Carbs12g
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Fat14g
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Protein35g
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Sodium1940mg
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
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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 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 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 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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