Chicken Breasts Souvlaki Dinner
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Chicken Breasts Souvlaki Dinner

Chicken Breasts Souvlaki Dinner

with Dilly Rice and Creamy Feta Sauce

Chicken with a hint of bright, lemony flavour teams up perfectly with buttery dill rice and fresh salad. Tangy feta-dill sauce is dolloped on top to round out this meal!

BBQ Contest
Family Friendly

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

Preparation Time25 minutes
Cooking Time10 minutes


serving amount

2 unit

Chicken Breasts

¾ cup

Basmati Rice

28 g

Spring Mix

1 unit

Mini Cucumber

1 tsp

Dill-Garlic Spice Blend

(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

1 unit


¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit

Sour Cream

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

Not included in your delivery

1.5 tbsp


0.13 tsp


½ tsp


0.13 tsp


1 tbsp


(Contains Milk)


Nutrition Values

Calories750 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber3 g
Protein49 g
Cholesterol170 mg
Sodium1130 mg
Trans Fat0.5 g
Potassium850 mg
Calcium175 mg
Iron3 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.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Large Bowl
Medium Bowl


Cook rice
  • 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.
Prep and cook chicken
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, pat chicken dry with paper towels. Season Dill-Garlic Spice Blend, 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, 4-6 min per side. **
Prep sauce and make salad
  • Meanwhile, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend 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 and spring mix to the bowl with lemon dressing. Toss to coat.
Finish and serve
  • Fluff rice with a fork.
  • Divide rice, chicken and salad between plates.
  • Dollop feta-dill sauce over chicken.
  • Sprinkle remaining feta over salad.
  • Squeeze a lemon wedge over top, if desired.
Modularity step (under step 3)

If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the chicken thighs, then increase cook time to 4-6 min per side.**

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