Greek-Style Chicken and Potatoes
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Greek-Style Chicken and Potatoes

Greek-Style Chicken and Potatoes

with Veggies and Feta

This easy Greek-inspired feast features our favourite spice, Lemon Pepper! Packed with zesty goodness, it brings a bright kick to any dish.

Family Friendly
Sheet Pan

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

340 g

Chicken Breast Tenders

460 g

Russet Potato

160 g

Sweet Bell Pepper

200 g


1 unit


1 tbsp

Greek Seasoning

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

56 mL


(Contains Milk)

Not included in your delivery

2 tbsp


0.13 tsp

Salt and Pepper*


Nutrition Values

Calories650 kcal
Fat25 g
Saturated Fat4 g
Carbohydrate60 g
Sugar8 g
Dietary Fiber8 g
Protein50 g
Cholesterol125 mg
Sodium660 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
Parchment Paper
Large Pot


Roast Potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of oven, rotating sheets halfway through.)


While potatoes roast, core, then cut pepper into 1-inch pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Zest half the lemon (whole lemon for 4 ppl), then cut into wedges.

Season chicken and veggies

Pat chicken dry with paper towels. Add chicken, peppers, zucchini, remaining Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to combine. Arrange in a single layer.

Roast chicken and veggies

Roast in the top of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 14-16 min.

Finish and serve

Divide potatoes, chicken and veggies between plates. Sprinkle feta and lemon zest over chicken and veggies. Squeeze over a lemon wedge, if desired. Serve tzatziki on the side, for dipping.