Mediterranean-Style Chicken Breasts
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Mediterranean-Style Chicken Breasts

Mediterranean-Style Chicken Breasts

with Dill-Garlic Roasted Wedges and Spring Mix-Tomato Salad

This spin on a classic chicken dinner showcases juicy chicken seasoned with our Mediterranean spice, alongside dill-garlic roasted wedges and a fresh tomato and spring mix salad.


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

Preparation Time30 minutes
Cooking Time


serving amount

2 unit

Chicken Breasts

460 g

Russet Potato

160 g


56 g

Spring Mix

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 tbsp

Italian Dressing

(Contains Milk)

½ tbsp

Mediterranean Spice Blend

(Contains Sulphites)

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories588 kcal
Fat23 g
Saturated Fat5 g
Carbohydrate49 g
Sugar5 g
Dietary Fiber5 g
Protein47 g
Cholesterol125 mg
Sodium710 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.


Baking Sheet
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Aluminum Foil
Large Bowl


Roast potatoes

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. Season with Dill-Garlic Spice Blend, salt and pepper. Toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.)Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Season chicken

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

Sear 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.

Roast chicken

Transfer chicken to a foil-lined baking sheet. Roast in the top of the oven until cooked through, 10-12 min.**

Make salad

Meanwhile, cut tomatoes into 1/4-inch pieces.Add spring mix, tomatoes, dressing and half the feta to a large bowl, then toss to combine.

Finish and serve

Thinly slice chicken. Divide chicken, wedges and salad between plates.Sprinkle remaining feta over salad.