Mediterranean Chicken
Tender chicken breast marinated in olive oil, garlic, and Italian herbs with a touch of honey and red wine vinegar for a bright, savory Mediterranean flavor.
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ALLERGEN DISCLAIMER: This product is manufactured in a facility that processes soy, dairy, wheat, tree nuts, shell fish, fish, peanuts, and eggs and may contain traces of these products.
Meal Variations
COOKING INSTRUCTIONS:
Approximately 8-10 minutes to cook
Approximitley 8-10 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat flat top to medium heat and coat with desired amount of neutral oil.
3. Remove chicken from bag and discard excess marinade. Drain excess water from vegetables (included).
4. Cook chicken on one side of flat top, spreading evenly. Flip periodically until fully cooked.
5. Cook vegetables on the other side of the flat top, until tender and lightly browned.
6. Reduce heat or remove to prevent burning. Toss chicken and vegetables together to combine.
Vegetables (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat flat top to medium heat and coat with desired amount of neutral oil.
3. Drain excess water from vegetables.
4. Cook vegetables on one side of flat top, until tender and lightly browned. Reduce heat to prevent burning.
5. Toss vegetables and cooked chicken together to combine.
Serving Suggestion: Serve over rice topped with feta cheese and fresh diced tomatoes.
Copy of Approximately 8-10 minutes to cook
Approximitley 8-10 minutes to cook
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat skillet to medium heat and coat with desired amount of neutral oil.
3. Remove chicken from bag and discard excess marinade. Drain excess water from vegetables (included).
4. Cook chicken in the skillet, spreading evennly. Flip periodically until fully cooked and then remove from the skillet and set aside.
5. Cook vegetables in the skillet, until tender and lightly browned.
6. Once vegetables are cooked, toss chicken and vegetables together to combine.
Vegetables (side)
1. Defrost in the refrigerator for 24-48 hours prior to cooking.
2. Preheat skillet to medium heat and coat with desired amount of neutral oil.
3. Drain excess water from vegetables.
4. Cook vegetables in the skillet, until tender and lightly browned. Reduce heat to prevent burning.
5. Toss vegetables and cooked chicken together to combine.
Serving Suggestion: Serve over rice topped with feta cheese and fresh diced tomatoes.
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