Chicken with Garden Veggie & Feta Jumble
plus Garlic-Herb Potatoes & Brussels Sprouts
- Milk
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
unit
Zucchini
8 ounce
Brussels Sprouts
10 ounce
Chicken Cutlets
9 ounce
Carrots
½ tablespoon
Mediterranean Spice Blend
1 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
- Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
- Dice potatoes into ½-inch pieces. Trim, peel, and slice carrots on a diagonal into ½-inch pieces. Trim and slice zucchini on a diagonal into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
Dice potatoes into ½-inch pieces. Trim, peel, and slice carrots on a diagonal into ½-inch pieces. Trim and slice zucchini on a diagonal into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
Trim and halve Brussels sprouts lengthwise.
- Toss potatoes on one side of a baking sheet with a drizzle of oil, garlic powder, half the Mediterranean Spice Blend (all for 4 servings), and salt. TIP: Line baking sheet with parchment paper for easy cleanup!
- Toss carrots, zucchini, and onion on empty side of sheet with a drizzle of oil, salt, and pepper.
- Roast veggies on top rack for 5 minutes (they’ll finish roasting in next step).
Toss carrots, zucchini, and onion on empty side of sheet with a drizzle of oil, salt, and pepper.
Roast veggies on top rack for 5 minutes. (You’ll add more to the oven then.)
Swap in Brussels sprouts for zucchini. (Save zucchini for another use.)
- Meanwhile, pat chicken* dry with paper towels; season with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Place on a second lightly oiled baking sheet.
- Once veggies have roasted 5 minutes, transfer veggies to middle rack and transfer chicken to top rack. Roast until veggies are browned and tender and chicken is cooked through, 18-22 minutes.
Once veggies have roasted 5 minutes, transfer sheet with veggies to middle rack and place sheet with chicken on top rack. Roast until veggies are browned and tender and chicken is cooked through, 18-22 minutes. (If veggies are done before chicken, remove from oven and leave chicken roasting until cooked through.)
- Once veggies are done, carefully transfer carrots, zucchini, and onion to a large bowl. Add feta and toss to combine.
- Slice chicken crosswise.
- Divide feta roasted veggies, potatoes, and chicken between plates. Serve.
