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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

¾ cup

Parboiled Rice

1 unit


1 tbsp

Lemon-Pepper Seasoning


1 unit

Chicken Broth Concentrate

113 g

Baby Tomatoes

56 g

Spring Mix

¼ cup

Feta Cheese, crumbled


Not included in your delivery

1.5 tbsp


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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Baking Sheet
Large Non-Stick Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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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.


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.