topBanner
Greek Chicken

Greek Chicken

with Lemon Potatoes and Garlic Yogurt Sauce

Read more

OPA! Greek-spiced chicken, lemony roasted potatoes and DIY garlic yogurt sauce! Don't forget the tomato and spring mix chopped salad to round out this weeknight winner!

Tags:Family
Allergens:Sulphites/SulfiteMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

1 unit

Lemon

300 g

Yellow Potato

½ unit

Chicken Broth Concentrate

56 g

Spring Mix

80 g

Roma Tomato

3 g

Garlic

100 g

Greek Yogurt

(ContainsMilk/Lait)

7 g

Dill

7 g

Parsley

½ tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

3.5 tbsp

Oil*

1.25 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2636 kJ
Calories630 kcal
Fat32 g
Saturated Fat6 g
Carbohydrate45 g
Sugar8 g
Dietary Fiber6 g
Protein46 g
Cholesterol135 mg
Sodium2020 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Zester
Box Grater
Medium Bowl
Small Bowl
Whisk
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Before starting, preheat the oven to 450°F . Wash and dry all produce.

In Step 4, use this to determine what garlic level you prefer (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra!

Cut potatoes into 1-inch pieces, then toss with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.

2

While the potatoes roast, pat chicken dry with paper towels, then sprinkle with Lemon-Pepper Seasoning. Season with salt. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to another baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.**

3

While the chicken bakes, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley and dill. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic.

4

Stir together yogurt, lemon juice, half the parsley, half the dill, 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Refer to Garlic Guide.) Season with salt and pepper.

5

Whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, spring mix, remaining dill and remaining parsley. Toss together. Set aside.

6

Whisk together lemon zest, half the broth concentrate (use all for 4ppl) and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add roasted potatoes and toss to coat. Slice chicken. Divide chicken, potatoes and salad between plates. Serve with garlic dip and squeeze over a lemon wedge, if desired.