Greek-Style Chicken and Potatoes
with Veggies and Feta
This easy Greek-inspired feast features our favourite spice, Lemon Pepper! Packed with zesty goodness, it brings a bright kick to any dish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Breast Tenders
460 g
Russet Potato
160 g
Sweet Bell Pepper
200 g
Zucchini
1 unit
Lemon
1 tbsp
Greek Seasoning
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
56 mL
Tzatziki
(Contains Milk)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of oven, rotating sheets halfway through.)
While potatoes roast, core, then cut pepper into 1-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges.
Pat chicken dry with paper towels. Add chicken, peppers, zucchini, remaining Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer.
Roast in the top of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 14-16 min.
Divide potatoes, chicken and veggies between plates. Sprinkle feta and lemon zest over chicken and veggies. Squeeze over a lemon wedge, if desired. Serve tzatziki on the side, for dipping.
