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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF. 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.
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.
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.**
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.
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.)
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.
