Our Plans
Greek-Inspired Chicken Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Greek-Inspired Chicken Bowls

Greek-Inspired Chicken Bowls

with Roasted Peppers and Dill-Garlic Sauce

Everyone in the family will love to build their own bowl with these fun, colourful fixins! Add as much tart lemon juice as you love or leave it out for the kiddos.

Tags:
Family Friendly
Quick Prep
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

160 g

Tomato

1 unit

Lemon

2 unit

Green Onion

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tsp

Dill-Garlic Spice Blend

6 tbsp

Sour Cream

(Contains Milk)

1 tsp

Garlic Salt

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

½ tsp

Sugar*

0.13 tsp

Salt*

¼ tsp

Pepper*

sideBannerName

Nutrition Values

Calories820 kcal
Fat34 g
Saturated Fat13 g
Carbohydrate78 g
Sugar11 g
Dietary Fiber5 g
Protein49 g
Cholesterol130 mg
Sodium1070 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

Medium Pot
Measuring Cups
Measuring Spoons
Zester
Baking Sheet
Paper Towel
Medium Bowl
Small Bowl

Instructions

Cook rice
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) and half the garlic salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.

Prep
2

Meanwhile, core, then cut pepper into 1-inch pieces.Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges.Thinly slice green onions.Cut tomatoes into 1/2-inch pieces.

Roast peppers and chicken
3

Add peppers and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces. Add chicken, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to other side of the baking sheet with peppers. Season with pepper, then toss to coat. Roast in the middle of the oven until peppers are tender and chicken is cooked through, 10-12 min.**

Marinate tomatoes
4

Meanwhile, add tomatoes, half the Dill-Garlic Blend, half the green onions, 1/4 tsp sugar, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.

Make sauce
5

Add sour cream, remaining Dill-Garlic Blend, 1/4 tsp sugar and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Stir in as much lemon zest as desired.

Finish and serve
6

Fluff rice with a fork, then stir in remaining green onions. Divide rice between plates. Top with chicken and peppers. Spoon tomatoes and any remaining marinade from the bowl over top.Dollop with dill-garlic sauce and sprinkle with feta. Squeeze a lemon wedge over top, if desired.