Greek-Style Grilled Chicken Dinner
with Buttery Lemon Potatoes and Feta Sauce- Milk
- Sulphites
- Soy
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Chicken thighs • Yellow potato • Basmati rice • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Roma tomatoes • Lemon • Cucumber • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Ingredients
270 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: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
2 unit(s)
Garlic, cloves
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces. To a medium pot, add potatoes, 1 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 7-9 min, until tender.
- While potatoes cook, to another 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.
- Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice cucumber.
- Cut tomato 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 (1/2 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your feta sauce.)
- To a microwave safe bowl, add 1 tbsp (2 tbsp) butter and remaining garlic. Microwave for 30 sec, until butter melts. (NOTE: This is your garlic butter.)
- Drain and return potatoes to the same pot, off heat. Add garlic butter, lemon juice and half the Dill-Garlic Spice Blend. Gently stir to coat.
- To a medium bowl, add tomatoes, cucumber and 1/2 (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Pat chicken dry with paper towels.
- To a shallow dish, add chicken, lemon zest, remaining Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Get chicken, remaining lemon wedges and a clean plate ready and head to the grill!
- Add lemon wedges to the grill. Grill for 2-3 min, flipping halfway through, until sizzling and lightly charred.
- Add chicken to the grill. Reduce heat to medium, close lid and grill for 4-6 min per side, until chicken is cooked through.**
- Fluff rice with a fork.
- Divide rice, potatoes and veggies between plates.
- Top rice with chicken.
- Dollop feta sauce over top.
- Squeeze grilled lemon wedges over top.
