In our version of this classic Greek takeout dish, garlicky chicken gets wrapped up with spinach, tomatoes, tzatziki and feta. A side of feta fries seals the deal for an unforgettable meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dill-Garlic Spice Blend
Feta Cheese, crumbled(ContainsMilk)
White Wine Vinegar(ContainsSulphites)
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then mince or grate garlic. Cut tomato into 1/2-inch pieces. Cut potatoes into 1/2-inch wedges.
Add potatoes, half the garlic and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Bake in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, bake in the middle and top of the oven, rotating sheets halfway through.)
Meanwhile, pat chicken dry with paper towels. Add chicken, Dill-Garlic Spice Blend, remaining garlic and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Cook, turning occasionally, until golden-brown and cooked through, 5-6 min.**
Pat pitas on both sides with a damp paper towel, then wrap in foil to create a packet. Place pita packet in the bottom of the oven until warmed through, 4-5 min.
Whisk together, vinegar, 1 tbsp oil and 1/8 tsp sugar (dbl both for 4 ppl) in a medium bowl. Add spring mix and tomatoes. Season with salt and pepper, then toss to coat.
Divide pitas and fries between plates. Spread tzatziki over pitas, then top with salad, chicken and half the feta. Sprinkle remaining feta over fries.