Roasted Chicken & Mediterranean Potatoes
with Carrot, Zucchini & Feta Jumble
Calories
:
580 kcalProtein
:
48g proteinTotal
:
30 minutesDifficulty
:
MediumMediterranean
Sodium Smart
Protein Smart
Allergens:
- Milk
Chicken cutlets roast alongside potatoes seasoned with Mediterranean herbs and garlic powder in this simple sheet pan dinner. For even more wholesome goodness, zucchini, carrots, and red onion also get a turn in the oven. The colorful jumble is finished with a sprinkle of tangy feta in a Greek-inspired dish that delivers restaurant-worthy flavors with weeknight ease.
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
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
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 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 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
- Carefully transfer carrots, zucchini, and onion to a large bowl. Add feta; toss to combine.
- Transfer chicken to a cutting board; slice crosswise.
- Divide veggie jumble, potatoes, and chicken between plates. Serve.
