Greek Chicken Souvlaki
with Lemon Potatoes and Fresh Cucumber Greek Yogurt- Triticale
- Mustard
- Wheat
- Sesame
- Soy
- Peanuts
- Sulphites
- Milk
- Tree nuts
- May contain traces of allergens
OPA! Souvlaki spiced chicken, lemony roasted greek potatoes and DIY tzatziki! Dont forget the tomato and and cucumber chopped salad for this weeknight winner!
Ingredients
4 unit(s)
Chicken Breasts
6 g
Lemon-Pepper Seasoning
(May be present: 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
4 unit(s)
Pita Bread
14 g
Parsley
2 tbsp
White Wine Vinegar
Nutrition Values
Cooking Steps
Wash and dry all produce.* Cut potatoes in 1-inch pieces. In a large bowl, toss potatoes with 2 tbsp oil. Season with salt and pepper. On a baking sheet, evenly spread out potatoes. Roast in the top of the oven, until golden-brown, 25-28 min.
Meanwhile, peel, then mince or grate garlic. 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 1/2-inch thick half moons. Directly into a medium bowl, grate remaining cucumber. Sprinkle with 1/4 tsp salt and set aside. Cut pita into quarters.
Pat chicken dry with paper towel. Sprinkle over lemon pepper seasoning and season with salt and pepper. Heat a large non-stick pan over medium-high. When pan is 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 chicken is cooked through, 12-14 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in another large bowl whisk together, 1 tbsp vinegar, 1/2 tsp sugar, 2 tbsp oil. Season with salt and pepper. Stir in chopped cucumber, tomato and half the parsley. Season with salt and pepper. Toss together. Drain grated cucumber over sink, then firmly squeeze out excess water. Return grated cucumber to bowl. Stir in yogurt, lemon juice, 1/2 tsp sugar, 1/4 tsp garlic (TIP: Refer to guide in Start Strong) and remaining parsley. Season with salt and pepper.
When chicken is done, transfer chicken to a clean cutting board and thinly slice. Using the same baking sheet as the chicken, arrange pitas and brush each with 1/2 tsp oil. Season with salt and pepper. Toast in the middle of the oven, until golden-brown and crisp, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
In the large bowl (from Step 1), whisk together lemon zest, broth concentrate and 1 tbsp oil. Add roasted potatoes and toss to coat. Divide chicken, potatoes and salad between plates. Serve with tzatziki and pitas. Squeeze over a lemon wedge, if desired.
