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Greek Chicken Souvlaki

Greek Chicken Souvlaki

with Lemon Potatoes and Tzatziki

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OPA! Greek spiced souvlaki chicken, lemony roasted potatoes and DIY tzatziki! Don't forget the tomato and cucumber chopped salad to round out this weeknight winner!

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

1 unit

Chicken Broth Concentrate

132 g

Mini Cucumber

80 g

Roma Tomato

3 g

Garlic

100 g

Greek Yogurt

(ContainsMilk/Lait)

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)2594 kJ
Calories620 kcal
Fat31 g
Saturated Fat6 g
Carbohydrate42 g
Sugar9 g
Dietary Fiber5 g
Protein45 g
Cholesterol135 mg
Sodium1380 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Garlic Press
Zester
Box Grater
Medium Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Strainer
Whisk
Instructions
Instructionsarrow up iconarrow up 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 4ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1-inch pieces. Toss potatoes with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.

2

While potatoes roast, zest, then juice half the lemon. (NOTE: Juice whole lemon for 4ppl.) Cut any remaining lemon into wedges. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Cut 1 cucumber in half lengthwise, then into 1/4-inch thick half-moons. Coarsely grate remaining cucumber directly into a medium bowl. Sprinkle over salt and set aside. Peel, then mince or grate garlic.

3

Pat chicken dry with paper towels, then sprinkle with lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), 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.**

4

While chicken bakes, whisk together vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Add chopped cucumber, tomato and half the parsley. Toss together. Drain grated cucumber, then firmly squeeze out excess water. Return to the bowl, then stir in yogurt, lemon juice, remaining parsley, 1/4 tsp sugar (dbl for 4ppl) and 1/4 tsp garlic ( Refer to Garlic Guide). Season with salt and pepper.

5

Whisk together lemon zest, half the broth concentrate and 1/2 tbsp oil (dbl both for 4ppl) in another large bowl. Add roasted potatoes and toss to coat.

6

Slice chicken. Divide chicken, potatoes and salad between plates. Serve with tzatziki and squeeze over a lemon wedge, if desired.