Grilled Greek Chicken Dinner
with Lemony Potatoes and Feta Sauce
Indulge in a mouthwatering grilled souvlaki inspired chicken dinner, perfectly seasoned with a blend of garlic and dill, creating a savoury flavour in every bite. Fragrant steamed rice, tender lemon roasted potatoes and fresh veggies make up the rest of this all start dinner lineup.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Chicken Thighs
¾ cup
Basmati Rice
250 g
Yellow Potato
1 unit(s)
Tomato
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
1 unit(s)
Greek Yogurt
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to med-high (approx.500°F).
Wash and dry all produce. - To a medium pot, add stock powder, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear. - To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Cut potatoes into quarters. To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 6- 8, until beggining to soften (note potatoes will finish cooking on the grill!)
- While potatoes boil, zest, then juice half the lemon. Cut the remaining into wedges.
- Thinly slice cucumber(s).
- Cut tomato(es) into 1/2- inch pieces.
- Peel, then mince or grate garlic.
- To a small bowl, add yogurt feta, half the garlic and 1/4 tsp sugar. Season with salt and pepper. Stir to mix.
- Drain and return potatoes to the same pot, off heat. Add 1 tbsp (2 tbsp) butter, half the Dill-Garlic Spice Blend and lemon juice. Gently stir to coat.
- On one side of a 18x12-inch piece of foil, arrange potatoes.
Fold foil in half over peppers and pinch edges to seal pouch. (NOTE: For 4 servings, make 2 pouches.)
- To a medium bowl, add tomatoes, cucumber and 1/2 (1 tbsp) oil. Season with salt and pepper. Stir to mix.
- Pat chicken dry with paper towels.
- To a shallow dish, add chicken, lemon zest, remaining garlic, remaining Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Place pouch on one side of the grill and grill for 10-12 min, until potatoes are tender.
- Add chicken to other side of the grill. Reduce heat to medium, close lid and grill for 4-6 min per side until chicken is cooked through.**
- Add remaining lemon to grill. Grill for 2-3 min until sizzling and lightly charred.
- Fluff rice with a fork.
- Divide rice, potatoes, veggies, and chicken between plates.
- Dollop feta sauce overtop.
- Squeeze grilled lemon overtop, if desired.
