Greek Chicken Souvlaki
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Greek Chicken Souvlaki

Greek Chicken Souvlaki

with Lemon Potatoes and Tzatziki

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

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

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

/ serving 4 people

4 unit(s)

Chicken Breasts

1 tbsp

Lemon-Pepper Seasoning

(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

1 unit(s)

Lemon

10 unit(s)

Yellow Potato

1 unit(s)

Chicken Broth Concentrate

2 unit(s)

Mini Cucumber

2 unit(s)

Tomato

1 unit(s)

Garlic, cloves

2 unit(s)

Greek Yogurt

2 unit(s)

Pita Bread

14 g

Parsley

1 tbsp

White Wine Vinegar

(Contains Sulphites)

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Nutrition Values

Calories210 kcal
Fat5 g
Saturated Fat1 g
Carbohydrate1 g
Sugar0 g
Dietary Fiber0 g
Protein38 g
Cholesterol125 mg
Sodium190 mg
Trans Fat0 g
Potassium600 mg
Calcium10 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester
•Box Grater
•Medium Bowl
•Baking Sheet
•Large Non-Stick Pan
•Large Bowl

Instructions

ROAST POTATOES
1

Cut potatoes into 1-inch pieces. Toss potatoes with 2 tbsp oil on a baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown, 25-28 min.

PREP
2

While potatoes roast, zest, then juice half the lemon. cut 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 1/4 tsp salt and set aside. Peel, then mince or grate garlic.

BAKE CHICKEN
3

Pat chicken dry with paper towels, then sprinkle over lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high. When hot, add 1 tbsp oil, then chicken. Sear, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to another baking sheet. Bake in middle of oven, until cooked through, 12-14 min.

MAKE SALAD & TZATZIKI
4

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

TOAST PITAS
5

When chicken is done, transfer chicken to a clean cutting board. Arrange pitas and brush 1 tbsp oil across all sides on the same baking sheet. Season with salt and pepper. Toast in middle of oven, until crisp, 4-5 min. (TIP: Keep your eye on them so they don't burn!)

FINISH AND SERVE
6

Slice chicken. Whisk together lemon zest, broth concentrate and 1 tbsp oil in another large bowl. Add roasted potatoes and toss to coat. Cut toasted pitas into wedges. Divide chicken, potatoes and salad between plates. Serve with tzatziki and pitas. Squeeze over a lemon wedge, if desired.