Chicken Souvlaki Dinner
with Dilly Rice and Creamy Feta SauceCalories
:
720 kcalProtein
:
39g proteinDifficulty
:
MediumQuick
Family Friendly
Allergens:
- Sulphites
- Milk
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Fish
- Egg
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
280 g
Chicken Thighs
¾ cup
Basmati Rice
28 g
Spring Mix
1 unit(s)
Mini Cucumber
1 tsp
Dill-Garlic Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Sour Cream
(Contains: Milk)
1 tbsp
Vegetable Stock Powder
(Contains: Fish, Milk, Mustard, Sesame, Wheat, Egg, May contain traces of allergens, Soy, Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Calories720 kcal
Fat32 g
Saturated Fat12 g
Carbohydrate71 g
Sugar5 g
Dietary Fiber3 g
Protein39 g
Cholesterol180 mg
Sodium1190 mg
Trans Fat0.5 g
Potassium600 mg
Calcium175 mg
Iron3.5 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 Spoons
•Measuring Cups
•Zester
•Large Non-Stick Pan
•Large Bowl
•Medium Bowl
Cooking Steps
1
- 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.
2
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice cucumber.
3
- 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, 3-4 min per side. **
4
- 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.
5
- 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the taste, praising the creamy feta sauce and lemony chicken; some found it a bit bland and wished for stronger Greek flavors.
- Ease of prep: Customers found this recipe quick and easy to make, with several mentioning it was perfect for a summer meal.
- Suggestions: Consider adding tomatoes or bell peppers to the salad for more variety, and use only half the dill-garlic spice on the chicken.
- Portions: Several reviewers wanted more salad and less rice; some felt the protein portion was too small for adults.
- Sauce: The feta-dill sauce was a hit, but many wished for more; consider doubling the sauce ingredients.
