Greek Chicken

Greek Chicken

with Lemon Potatoes and Garlic Yogurt Sauce

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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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Lemon-Pepper Seasoning


1 unit


300 g

Yellow Potato

½ unit

Chicken Broth Concentrate

56 g

Spring Mix

80 g

Roma Tomato

3 g


100 g

Greek Yogurt


7 g


7 g


½ tbsp

White Wine Vinegar


Not included in your delivery

½ tsp


3.5 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Box Grater
Medium Bowl
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.**


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.


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.


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.


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.