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Mediterranean-Style Chicken
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Mediterranean-Style Chicken

Mediterranean-Style Chicken

with Dill Mashed Potatoes and Spinach-Tomato Salad

This spin on a classic chicken dinner showcases juicy chicken thighs seasoned with our Mediterranean spice, alongside dilly mashed potatoes and a fresh tomato and spinach salad.

Tags:
Quick Prep
Allergens:
Milk
Sulphites
Mustard

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

280 g

Chicken Thighs

460 g

Russet Potato

160 g

Tomato

113 g

Baby Spinach

7 g

Dill

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Dijon Mustard

(Contains Mustard)

½ tbsp

Mediterranean Spice Blend

(Contains Sulphites)

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp

Sugar*

1.5 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate52 g
Sugar8 g
Dietary Fiber6 g
Protein40 g
Cholesterol165 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Peeler
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Large Bowl
Whisk
Potato Masher
Colander
Measuring Cups

Instructions

Boil potatoes
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Dill Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.

Season chicken
2

Meanwhile, pat chicken dry with paper towels. Sprinkle half the Mediterranean Spice Blend over chicken (use all for 4 ppl), then season with salt and pepper.

Cook chicken
3

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until golden-brown, 2-3 min per side. Transfer chicken to a foil-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Make salad dressing
4

Meanwhile, cut tomatoes into 1/4-inch pieces. Add vinegar, Dijon, 1 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk until sugar dissolves.

Mash potatoes
5

Finely chop dill. Drain and return potatoes to the same pot, off heat. Mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Add 2 tsp dill, season with salt and pepper, to taste, then stir to combine. (NOTE: Reference dill guide.)

Finish and serve
6

Add spinach, tomatoes and half the feta to the bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, mashed potatoes and salad between plates. Sprinkle remaining feta over salad.