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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.

Quick Prep

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

Preparation Time30 minutes


serving amount

280 g

Chicken Thighs

460 g

Russet Potato

160 g


113 g

Baby Spinach

7 g


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


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tsp


1.5 tbsp


¼ tsp


0.13 tsp



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.


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


Boil potatoes

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

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

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

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

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

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.