Grilled Greek-Style Chicken
with Roasted Potatoes and Salad
OPA! A Greek-inspired feast is on the menu tonight: spiced pork chops, garlicky roasted potatoes, tomato-cucumber salad, olives, feta and yogurt cucumber sauce! Need we say more?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Chicken Breasts
1 tsp
Dill-Garlic Spice Blend
1 tsp
Garlic Salt
45 mL
Yogurt Sauce
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
132 g
Mini Cucumber
113 g
Baby Tomatoes
1 tbsp
Red Wine Vinegar
(Contains: Sulphites)
30 g
Mixed Olives
(Contains: Sulphites)
56 g
Spring Mix
1 unit(s)
Garlic, cloves
350 g
Yellow Potato
Not included in your delivery
4 tbsp
Oil*
0.13 tsp
Salt*
0.01 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450 ̊F. Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then cut sweet potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with garlic salt and pepper, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 25-28 min. (NOTE: As soon as potatoes are done, proceed with step 5.)
Meanwhile, cut one cucumber into 1/4-inch rounds (two for 4 ppl). Grate remaining cucumber. Drain, then roughly chop olives.Halve tomatoes.Peel, then mince or grate garlic. Add grated cucumber, tzatziki and half the garlic to a small bowl. Season with pepper, then stir to combine.
Pat chicken dry with paper towels. Add chicken, 1 tbsp (2 tbsp) oil and Dill-Garlic Spice Blend to a medium bowl. Season with salt and pepper, then toss to coat.Add chicken to one side of the grill. Close lid and grill, flipping once, until cooked through, 6-8 min per side.**
When chicken is done, add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumber rounds, spring mix, tomatoes, olives and feta. Toss to combine.
Add 1 tbsp (2 tbsp) butter and remaining garlic to another medium bowl. Add hot potatoes. Toss until butter is melted and potatoes are coated.
Thinly slice chicken.Divide chicken, salad and potatoes between plates. Serve tzatziki mixture on the side for dipping.
