Greek Chicken
with Lemon Potatoes and Garlic Yogurt Sauce
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
1 tbsp
Greek Seasoning
(Contains: Sulphites)
1 unit
Lemon
360 g
Yellow Potato
½ unit
Chicken Broth Concentrate
56 g
Spring Mix
80 g
Tomato
1 tbsp
Garlic Puree
100 mL
Greek Yogurt
(Contains: Milk)
7 g
Dill
7 g
Parsley
½ tbsp
White Wine Vinegar
(Contains: Sulphites)
56 g
Onion, chopped
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
1.25 tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F . Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1-inch pieces. Add potatoes, onions and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until potatoes are golden-brown and tender, 25-28 min.
While potatoes roast, pat chicken dry with paper towels. Sprinkle with Lemon-Pepper Seasoning and 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-brown, 2-3 min per side. Transfer chicken to another baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.**
While chicken bakes, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Roughly chop dill. Cut tomato into 1/4-inch pieces.
Add yogurt, lemon juice, half the parsley, half the dill, 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic puree to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.
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 to combine.
Whisk together lemon zest, half the broth concentrate (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add potatoes, then toss to coat. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Serve garlic yogurt sauce on the side. Squeeze over a lemon wedge, if desired.
