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