Souvlaki-style Chicken
with Lemony Rice and Chopped Salad- Sulphites
- Milk
Succulent chicken thighs pair perfectly with our favourite puckery lemon-pepper spice blend. Fluffy rice, crunchy salad and a sprinkle of salty feta will transport your tastebuds to the shores of the Mediterranean in no time!
Ingredients
310 g
Chicken Leg (Boneless)
¾ cup
Parboiled Rice
1 unit
Lemon
1 tbsp
Greek Seasoning
(Contains: Sulphites)
1 unit
Chicken Broth Concentrate
113 g
Baby Tomatoes
56 g
Spring Mix
¼ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce.
Add 1 1/4 cups water, 1/2 tsp lemon pepper seasoning (dbl both for 4ppl) and broth concentrate(s) to a medium pot. Cover and bring to a boil over high heat. Halve tomatoes. Zest, then juice half the lemon (same for 4ppl). Cut remaining lemon into wedges.
Add rice to the pot of boiling water. Reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 15-18 min.
While the rice cooks, pat chicken dry with paper towels. Season with remaining 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. Sear until golden-brown, 1-2 min per side. Transfer to a baking sheet. Bake in the middle of the oven until chicken is cooked through, 8-10 min.**
While the chicken cooks, whisk together 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add tomatoes, spring mix and half the feta. Season with salt and pepper, then toss to combine.
Fluff rice with a fork. Stir in lemon zest and season with salt. Thinly slice chicken. Divide chicken, rice and salad between plates. Sprinkle remaining feta over chicken and rice. Squeeze over a lemon wedge, if desired.
