Mediterranean Chicken Dinner
With a Chicken 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). 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
5 teaspoon
Red Wine Vinegar
20 ounce
Chicken Cutlets
1 tablespoon
Mediterranean Spice Blend
1 cup
Feta Cheese
(Contains Milk)
2 unit
Flour Tortilla
(Contains Wheat)
Not included in your delivery
1 teaspoon
Vegetable Oil
1 tablespoon
Olive Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
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.
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).
