Crispy Za'atar Chicken for Dinner
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Crispy Za'atar Chicken for Dinner

Crispy Za'atar Chicken for Dinner

with a Mediterranean Wrap for Lunch

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). In the evening, you’ll treat yourself to a crispy breaded chicken with mashed potatoes and asparagus. The next day, the remaining ingredients are tucked into a wrap with feta cheese, lemon, and cool, crisp veggies.

The Lunch Chicken Wrap information is as follows: Calories: 530, Fat: 22 g, Saturated Fat: 11 g, Carbohydrate: 43 g, Sugar: 4 g, Fiber: 2 g, Protein: 37 g, Cholesterol: 145 mg, Sodium: 890 mg. The nutrition facts panel below represents the nutrient values for the Crispy Za'atar Chicken Dinner


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

Total Time45 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

8 ounce


1 unit


2 clove


8 tablespoon

Sour Cream

(Contains Milk)

20 ounce

Chicken Cutlets

1 tablespoon

Za'atar Spice

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Roma Tomato

1 unit


½ cup

Feta Cheese

(Contains Milk)

2 unit

Flour Tortillas

(Contains Soy, Wheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2301 kJ
Calories550 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate48 g
Sugar7 g
Dietary Fiber8 g
Protein33 g
Cholesterol140 mg
Sodium230 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.


Baking Sheet
Small Bowl
Medium Pot
Paper Towel
Large Pan
Potato Masher
Medium Bowl


Prep and Mix Sauce

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Lightly oil a baking sheet. Peel potatoes, then cut into 1-inch cubes. Trim woody bottom ends from asparagus and discard. Cut lemon into quarters. Mince or grate garlic. In a small bowl, mix 4 TBSP sour cream (2 packets), 1 tsp water, a big squeeze of lemon juice, and a pinch of garlic. Season with plenty of salt and pepper.

Cook Potatoes

Place potatoes in a medium pot with a big pinch of salt and water to cover by 1 inch. Bring to a boil and cook until tender, 12-15 minutes. Reserve ⅓ cup potato cooking water, then drain and return to pot. Keep covered and set aside. Meanwhile, pat chicken dry with a paper towel. Season half the chicken with salt, pepper, and half the za’atar. Place seasoned chicken on one side of your oiled baking sheet.

Roast Chicken and Asparagus

Toss asparagus on other side of sheet with a drizzle of oil, remaining garlic, and a pinch of salt and pepper. Roast in oven until asparagus is tender and chicken is no longer pink in center, about 15 minutes, tossing asparagus halfway through. Meanwhile, mix together panko, remaining za’atar, and a big pinch of salt on a plate.

Fry Chicken for Dinner

Season remaining chicken all over with salt and pepper, then brush all over with 2 TBSP sour cream (1 packet). Dip brushed chicken into panko mixture once piece at a time, coating all over and pressing to adhere. Heat a ¼-inch-layer of oil in a large pan over high heat. Once hot, add crusted chicken and cook until panko is golden brown and meat is cooked through, 3-4 minutes per side. (TIP: Lower heat if panko browns too quickly.) Transfer to a paper-towellined plate and season with salt.

Finish and Serve Dinner

Add remaining sour cream and 1 TBSP butter to pot with potatoes. Mash until smooth. Stir in enough cooking water to give potatoes a creamy consistency. Season with salt and pepper. Divide potatoes, asparagus, and panko chicken between plates. Serve with two lemon quarters on the side (save one for lunch).

Prep Lunch for Two

After dinner, cut roasted chicken into small pieces. Halve and seed tomato, then cut into ¼-inch cubes. Halve cucumber lengthwise, then cut crosswise into ¼-inch-thick half-moons. In a medium bowl, toss together chicken, tomato, cucumber, sour cream mixture, feta, and a squeeze of lemon juice. Season with salt and pepper. Fill tortillas with mixture and roll into wraps. Keep refrigerated. Enjoy cold or at room temperature. TIP: For best results, pack the tortilla and filling separately and roll just before eating