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!

Tags:Quick PrepFamily Friendly

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


360 g

Yellow Potato

½ unit

Chicken Broth Concentrate

56 g

Spring Mix

80 g

Roma Tomato

1 tbsp

Garlic Puree

100 mL

Greek Yogurt


7 g


7 g


½ tbsp

White Wine Vinegar


56 g

Onion, chopped

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
Calories660 kcal
Fat32 g
Saturated Fat5 g
Carbohydrate49 g
Sugar6 g
Dietary Fiber8 g
Protein47 g
Cholesterol135 mg
Sodium1330 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
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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.