Roasted Chicken, Potatoes & Veggie-Feta Jumble
Balances protein and fiber while limiting fat, sodium, and added sugar
Calories
:
580 kcalProtein
:
48g proteinTotal
:
30 minutesDifficulty
:
MediumMediterranean
Sodium Smart
Protein Smart
GLP-1 Friendly
Allergens:
- Milk
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this simple sheet pan dinner pairs juicy roasted chicken cutlets with potatoes seasoned with Mediterranean spices. Zucchini, carrots, and red onion roast alongside until tender, then are finished with tangy feta for a colorful, flavor-packed meal.
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
12 ounce
Chicken Cutlets
9 ounce
Carrot
½ tablespoon
Mediterranean Spice Blend
1 teaspoon
Garlic Powder
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
per serving
Calories580 kcal
Fat18 g
Saturated Fat6 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber8 g
Protein48 g
Cholesterol150 mg
Sodium580 mg
Potassium2110 mg
Calcium240 mg
Iron2.9 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
•Peeler
•Baking Sheet
•Paper Towel
•Large Bowl
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 cut carrots on a diagonal into ½-inch pieces. Trim and cut zucchini on a diagonal into ½-inch rounds. 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 sheet with parchment paper or foil for easy cleanup!
- Toss carrots, zucchini, and onion on empty side of sheet with a drizzle of oil, salt, and pepper.
- Roast on top rack for 5 minutes (they’ll finish roasting in the next step).
3
- While veggies roast, 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, carefully transfer sheet with veggies to middle rack. Place sheet with chicken on top rack. Roast until veggies are browned and tender and chicken is cooked through, 18-22 minutes.
4
- Transfer carrots, zucchini, and onion to a large bowl. Add feta; toss to combine.
- Transfer chicken to a cutting board; slice crosswise.
- Divide chicken, veggie jumble, and potatoes between plates. Serve.
