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)

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

50 g

Red Onion

200 g


160 g

Sweet Bell Pepper

½ cup

Feta Cheese, crumbled


½ cup

Marinara Sauce

1 tbsp

Lemon-Pepper Seasoning


56 g

Baby Spinach

Not included in your delivery

2 tbsp


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
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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.


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.)


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.)


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.


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