Chicken Breast Souvlaki Dinner Plate
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Chicken Breast Souvlaki Dinner Plate

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!

Tags:
Family Friendly
Quick Prep
Allergens:
Milk
Soy
Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

28 g

Spring Mix

80 g

Tomato

66 g

Mini Cucumber

7 g

Dill

1 unit

Lemon

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

Not included in your delivery

1 tbsp

Butter*

(Contains Milk)

1.5 tbsp

Oil*

0.38 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories740 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate70 g
Sugar6 g
Dietary Fiber3 g
Protein50 g
Cholesterol142 mg
Sodium900 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
Large Non-Stick Pan
Paper Towel
Large Bowl
Medium Bowl

Instructions

Cook rice
1

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.

Prep
2

Zest, then juice half the lemon. Cut remaining lemon into wedges.Thinly slice cucumber.Cut tomato into 1/4-inch pieces.Roughly chop dill.

Prep and cook chicken
3

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. **

Prep sauce and salad
4

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.

Finish and serve
5

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.