Leek and Feta Chicken

Leek and Feta Chicken

with Lemon-Tarragon Potatoes and Lemony Kale

Read more

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


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Chicken Breasts

340 g

Yukon Potato

10 g


1 unit


10 g


85 g

Leek, sliced

100 g

Kale, chopped

28 g

Feta Cheese, crumbled


Not included in your delivery


1 tbsp


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
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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


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.


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.


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.**)


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.


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.


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.