Chicken Breast Souvlaki Dinner Plate
with Dilly Rice and Feta Sauce
Chicken that has been kissed by bright lemony flavour teams perfectly with buttery dill rice and fresh salad. Tangy feta-dill sauce is dolloped on top to round this meal out!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Feta Cheese, crumbled
Vegetable Stock Powder
(Contains Soy, Sulphites)
Not included in your delivery
Wash and dry all produce. Add vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter 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.
Zest, then juice half the lemon. Cut remaining lemon into wedges.Thinly slice cucumber.Cut tomato into 1/4-inch pieces.Roughly chop dill.
Heat a large non-stick pan over medium-high heat.While pan heats, pat chicken dry with paper towels. Season with salt and pepper.When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover with a lid and cook, flipping halfway until golden-brown and cooked through, 3-4 min per side. **
Meanwhile, add sour cream, lemon zest, half the dill, half the feta and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.Add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil, and 1/8 tsp (1/4 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.Add cucumbers, tomatoes and spring mix to the bowl with dressing. Toss to coat.
Fluff rice with a fork, then stir in remaining dill.Divide rice, chicken and salad between plates.Dollop feta-dill sauce over chicken.Sprinkle remaining dill over salad.Squeeze a lemon wedge over top, if desired.