One-Pan Chicken, Sweet Pepper and Feta Gyros
with Cucumber Salad and Garlic Yogurt- Milk
- Soy
- Wheat
- May contain traces of allergens
- Gluten
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Sulphites
- Wheat
Ingredients: Tomato • Chicken breasts • Flatbread (milk, soy, wheat) (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) • Sweet bell pepper • Red onion • Greek yogurt (milk) (skim milk, cream, active bacterial cultures) • Lemon • Mini cucumber • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Parsley • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Lemon
2 unit(s)
Mini Cucumber
1 unit(s)
Tomato
7 g
Parsley
2 unit(s)
Garlic, cloves
1 unit(s)
Greek Yogurt
(Contains: Milk)
7 g
Mediterranean Spice Blend
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Core, then cut pepper into 1/8-inch slices.
- Peel, then cut onion into 1/8-inch slices.
- Peel, then mince or grate garlic.
- Heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium-high.
- While the pan heats, pat chicken dry with paper towels. Season with half the Mediterranean Spice Blend, salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in batches if needed.)
- Cook for 2-3 min per side, until golden. Transfer chicken to a plate. (NOTE: Chicken will finish cooking in step 3.)
- Reheat the same pan over medium-low.
- Add 1/2 tbsp (1 tbsp) oil, peppers and three quarters of the onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender-crisp.
- Remove from heat. Stir in half the garlic, remaining Mediterranean Spice Blend and 2 tbsp water (use same for 4 servings).
- Place chicken as well as any chicken juices over veggies.
- Roast at the bottom of the oven for 10-14 min, until veggies are tender and chicken is cooked through.**
- While chicken and veggies roast, thinly slice cucumber. Add to a large bowl.
- Cut tomato into 1/4-inch pieces. Add to bowl with cucumber.
- Finely chop remaining onion. Add to bowl with cucumber and tomato.
- Zest, then juice lemon.
- Roughly chop parsley.
- To bowl of veggies, add half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to mix.
- To a small bowl, add yogurt, lemon zest, remaining garlic and remaining parsley. Season with salt and pepper. Stir to combine.
- Arrange flatbreads directly on the middle rack of oven. Toast for 2-3 min, until soft.
- Thinly slice chicken.
- Divide flatbreads between plates and cucumber-tomato salad between plates.
- Spread yogurt sauce down the centre of each flatbread
- Top flatbreads with pepper-onion mixture and chicken.
- Sprinkle feta over chicken and salad.
