Mediterranean-Spiced Chicken Cutlets
with Feta Roasted Vegetables & Garlic Herb Potatoes
Calories
:
550 kcalProtein
:
42g proteinTotal
:
30 minutesDifficulty
:
MediumCalorie Smart
Mediterranean
Sodium Smart
Gluten Free
Allergens:
- Milk
Transport yourself to the Mediterranean with this one-sheet wonder! Spiced chicken cutlets roast alongside colorful vegetables and garlic potatoes, the veggies get finished with tangy feta. This Greek-inspired dish delivers restaurant-worthy flavors with weeknight ease—your passport to flavorville awaits!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
1 unit
Zucchini
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
/ per serving
Calories550 kcal
Fat17 g
Saturated Fat6 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber8 g
Protein42 g
Cholesterol130 mg
Sodium630 mg
Potassium1540 mg
Calcium230 mg
Iron2.6 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.
Cooking Steps
1
- 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.
2
- 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).
3
- 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.
4
- 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.
