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Souvlaki-style Chicken

Souvlaki-style Chicken

with Lemony Rice and Chopped Salad

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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!

Tags:QuickFamily Friendly
Allergens:Sulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

¾ cup

Parboiled Rice

1 unit

Lemon

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

1 unit

Chicken Broth Concentrate

113 g

Baby Tomatoes

56 g

Spring Mix

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2678 kJ
Calories640 kcal
Fat22 g
Saturated Fat4 g
Carbohydrate71 g
Sugar4 g
Dietary Fiber5 g
Protein40 g
Cholesterol150 mg
Sodium970 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Zester
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.

2

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.

3

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.**

4

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.

5

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.