Greek Grilled Chicken Thigh
with Roasted Potatoes and Salad- Sulphites
- Milk
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
- Sulphites
- Triticale
- Egg
- Fish
Ingredients: Yellow potato • Chicken breasts • Cucumber • Baby tomato • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Red wine vinegar • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 g
Garlic Salt
(May contain traces of: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
3 tbsp
Yogurt Sauce
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Mini Cucumber
113 g
Baby Tomatoes
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
30 g
Mixed Olives
(May contain traces of: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)
56 g
Spring Mix
1 unit(s)
Garlic, cloves
350 g
Yellow Potato
Not included in your delivery
1 tbsp
Unsalted Butter*
5.5 tsp
Oil*
0.13 tsp
Salt*
¼ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450°F. Lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F).
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with 1/2 tsp (1 tsp) garlic salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden. (NOTE: As soon as potatoes are done, proceed with step 5.)
- Meanwhile, cut 1 cucumber into 1/4-inch rounds (2 cucumbers for 4 servings). Grate remaining cucumber. Pat grated cucumber dry with paper towels, squeezing out any extra liquid.
- Drain, then roughly chop olives.
- Halve tomatoes.
- Peel, then mince or grate garlic.
- Add grated cucumber, yogurt sauce and half the garlic to a small bowl. Season with pepper, then stir to combine.
- Pat chicken dry with paper towels. Season with remaining garlic salt, pepper and Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Add chicken to the grill. Reduce heat to medium, close lid and grill for 6-8 min per side until chicken is cooked through.**
- When chicken is done, to a large bowl, add vinegar, 1.5 tbsp (3 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine.
- Add cucumber rounds, spring mix, tomatoes, olives and feta. Toss to combine.
- To a medium bowl, add 1 tbsp (2 tbsp) butter and remaining garlic.
- Add hot potatoes. Toss until butter is melted and potatoes are coated.
- Thinly slice chicken.
- Divide chicken, salad and potatoes between plates.
- Serve cucumber yogurt sauce on the side for dipping.
If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.**
