Sheet Pan Lemon-Pepper Chicken
with Tzatziki and Veggie Dippers
Tender chicken, golden potato wedges and crunchy veggies are all delicious dipped in tzatziki!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Chicken Breasts
360 g
Yellow Potato
56 mL
Tzatziki
(Contains: Milk)
160 g
Sweet Bell Pepper
113 g
Sugar Snap Peas
113 g
Baby Tomatoes
1 tbsp
Greek Seasoning
(Contains: Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
2.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.
While potatoes roast, trim snap peas. Core, then cut pepper into 1/2-inch strips. (NOTE: These are your veggie dippers!)
Pat chicken dry with paper towels. Carefully slice each chicken breast in half, parallel to the cutting board. (NOTE: You will have 4 pieces of chicken for 2 ppl and 8 pieces for 4 ppl.) Season with salt and remaining Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. (NOTE: Cook chicken in two batches for 4 ppl, using 1/2 tbsp oil per batch.) Transfer chicken to another baking sheet. Roast in the top of the oven until cooked through, 8-10 min.
Thinly slice chicken. Divide chicken, potatoes, peppers, snap peas and tomatoes between plates. Serve tzatziki on the side for dipping.
