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Leek and Feta Chicken

Leek and Feta Chicken

with Lemon-Tarragon Potatoes and Lemony Kale

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Lemon brings the flavours of tarragon, feta and garlic together. Making this chicken dinner one for the books!

Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Breasts

340 g

Yukon Potato

10 g

Garlic

1 unit

Lemon

10 g

Tarragon

85 g

Leek, sliced

100 g

Kale, chopped

28 g

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

Oil*

1 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories425 kcal
Fat6 g
Saturated Fat3 g
Carbohydrate50 g
Sugar4 g
Dietary Fiber8 g
Protein48 g
Cholesterol111 mg
Sodium310 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!

2

Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.

3

Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Roughly chop the tarragon leaves. Pat the chicken dry with paper towels. Season with salt and pepper.

4

Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side. Transfer the chicken to another baking sheet. Roast in the centre of the oven until cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 175°F.**)

5

Meanwhile, reduce the heat to medium. Add another drizzle of oil, then the leeks.Cook, stirring occasionally, until softened, 4-5 min. Remove the pan from the heat. Stir in half the garlic, half the lemon zest and 1 tbsp lemon juice (double for 4 people). Season with salt and pepper. Transfer to a plate and cover to keep warm.

6

Heat the same pan over medium heat. Add a drizzle of oil, then the kale, 1 tbsp lemon juice (double for 4 people) and 2 tbsp water (double for 4 people). Cook, stirring often, until the kale wilts, 1-2 min. Season with salt and pepper.

7

On the baking sheet, toss the potatoes with tarragon, 1 tbsp butter (double for 4 ppl), remaining garlic and remaining lemon zest. Divide the chicken, kale and potatoes between plates. Top with the leeks and feta.