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American Recipes
Mediterranean Chicken Dinner

Mediterranean Chicken Dinner

With a Chicken Wrap for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). First up in this 2-in-1 meal is a Mediterranean-spiced chicken and rice dinner with a refreshing tomato, cucumber, and feta salad. The next day, the extra ingredients become a cool chicken wrap that’ll fit perfectly into your lunch box.

The nutrition facts panel represents the nutrient values for the Mediterranean Chicken Dinner. The Lunch Wrap information is as follows: Calories: 490, Fat: 19 g, Saturated Fat: 10 g, Carbohydrate: 40 g, Sugar: 4 g, Fiber: 1 g, Protein: 35 g, Cholesterol: 140 mg, Sodium: 850 mg.

Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

Garlic

½ cup

Jasmine Rice

2 unit

Lemon

2 unit

Persian Cucumber

2 unit

Roma Tomato

1 unit

Shallot

¼ ounce

Parsley

6 tablespoon

Sour Cream

(ContainsMilk)

5 teaspoon

Red Wine Vinegar

20 ounce

Chicken Cutlets

1 tablespoon

Mediterranean Spice Blend

1 cup

Feta Cheese

(ContainsMilk)

2 unit

Flour Tortilla

(ContainsWheat)

Not included in your delivery

1 teaspoon

Vegetable Oil

1 tablespoon

Olive Oil

½ teaspoon

Sugar

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat34 g
Saturated Fat17 g
Carbohydrate64 g
Sugar9 g
Dietary Fiber7 g
Protein35 g
Cholesterol180 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Zester
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Cook Rice
Cook Rice
1

Wash and dry all produce. Mince or grate garlic. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add ¾ cup water and bring to a boil. Once boiling, stir in rice. Reduce heat, cover, and cook until tender, about 15 minutes. Keep covered until ready to serve.

Prep
Prep
2

Zest lemons until you have 1 tsp; quarter lemons. Quarter 1 cucumber lengthwise; slice crosswise into ¼-inch-thick triangles. Dice 1 tomato. (Save remaining cucumber and tomato for lunch.) Halve and peel shallot. Thinly slice one half; mince other half until you have 2 TBSP. Pick parsley leaves from stems. Mince stems; save leaves for garnish.

Make Salad, Crema, and Pickles
Make Salad, Crema, and Pickles
3

In a medium bowl, combine diced tomato, sliced cucumber, minced shallot, parsley stems, a drizzle of olive oil, and a squeeze of lemon juice. Season with salt and pepper. In a small bowl, combine 4 TBSP sour cream (2 packs), lemon zest, and a squeeze of lemon juice. Season with salt and pepper. In another small bowl, combine sliced shallot with vinegar and ½ tsp sugar. Season with salt and pepper.

Cook Chicken
Cook Chicken
4

Pat chicken dry with paper towels; season all over with salt, pepper, and Mediterranean Spice. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-6 minutes per side. Remove from pan and let rest.

Finish and Serve Dinner
Finish and Serve Dinner
5

Pour out any excess oil from pan, then add 2 TBSP butter and juice from 1 lemon wedge and heat over medium-high heat. Stir to combine and melt butter. Fluff rice with a fork and divide between plates. Arrange half the chicken on top. Pour butter sauce over chicken, then dollop with crema. Arrange cucumber salad to the side and sprinkle with half the feta, half the pickled shallot, and all of the parsley leaves. Serve with any remaining lemon wedges on the side for squeezing over.

Make Lunch Wraps for Two
Make Lunch Wraps for Two
6

When you’re ready to prep lunch, cut remaining chicken into bite-sized pieces. Halve remaining cucumber lengthwise, then cut lengthwise into thin sticks. Slice remaining tomato into thin rounds. Spread tortillas with remaining sour cream, then fill each with remaining feta, remaining pickled shallot, chicken, cucumber, and tomato. Roll into wraps and pack in reusable containers. Keep refrigerated before enjoying (we recommend eating chilled or at room temperature).