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Saganaki-Style Chicken

Saganaki-Style Chicken

with Feta and Roasted Veggies

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Bright and briny feta tops tender chicken covered in a bold and flavourful sauce. A bed of wholesome roasted Mediterranean veggies replaces the starch!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)
Allergens:Milk/LaitSulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

50 g

Red Onion

200 g

Zucchini

160 g

Sweet Bell Pepper

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

½ cup

Marinara Sauce

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2134 kJ
Calories510 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate22 g
Sugar13 g
Dietary Fiber4 g
Protein47 g
Cholesterol130 mg
Sodium1090 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat oven to 450°F. Wash and dry all produce.

Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Core, then cut pepper into 1-inch pieces. Peel, then finely chop 1/3 cup onion (dbl for 4 ppl). Roughly chop spinach.

2

Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to one side of a baking sheet. Season with salt and pepper, then toss to combine.

3

Pat chicken dry with paper towels. Season with salt, then sprinkle with half the Lemon-Pepper Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat, then transfer chicken to the other side of the baking sheet with veggies. (NOTE: For 4 ppl, use separate baking sheets for the veggies and chicken.)

4

Roast in the middle of the oven, until veggies are tender-crisp and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, Roast in the top and the middle of oven, rotating sheets halfway through.)

5

Heat the same pan (from step 3) over medium. When hot, 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add marinara, spinach and remaining Lemon-Pepper Seasoning. Stir together, until spinach wilts, 1-2 min. Season with salt.

6

Thinly slice chicken. Divide chicken and veggies between plates. Spoon sauce over chicken, then sprinkle feta over top.