Greek Chicken Souvlaki

Greek Chicken Souvlaki

with Lemon Potatoes and Garlic Yogurt Dip

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OPA! Greek spiced souvlaki 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

1 unit

Chicken Broth Concentrate

56 g

Spring Mix

80 g

Roma Tomato

3 g


100 g

Greek Yogurt


7 g


7 g


1 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)2552 kJ
Calories610 kcal
Fat30 g
Saturated Fat5 g
Carbohydrate40 g
Sugar6 g
Dietary Fiber5 g
Protein48 g
Cholesterol130 mg
Sodium1190 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Garlic Press
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 4ppl): 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 4ppl) 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 cook, 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 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.**


While the chicken bakes, zest, then juice half the lemon. (NOTE: Whole lemon for 4ppl.) Cut any remaining lemon into wedges. Roughly chop parsley and dill. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic.


While the chicken bakes, stir together yogurt, lemon juice, half the parsley, half the dill, 1/4 tsp sugar (dbl for 4ppl) and 1/4 tsp garlic (NOTE: Refer to Garlic Guide.) in a small bowl. Season with salt and pepper.


Whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4ppl) 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 4 ppl) and 1/2 tbsp oil (dbl for 4ppl) 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.