Chicken Breasts Souvlaki Dinner
with Dilly Rice and Creamy Feta Sauce
Chicken with a hint of bright, lemony flavour teams up perfectly with buttery dill rice and fresh salad. Tangy feta-dill sauce is dolloped on top to round out this meal!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
¾ cup
Basmati Rice
28 g
Spring Mix
1 unit
Mini Cucumber
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
1 unit
Lemon
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 unit
Sour Cream
(Contains Milk)
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
½ tsp
Sugar*
0.13 tsp
Salt*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add vegetable stock powder, 1 1/4 cups (2 1/2 cups) water and 1 tbsp (2 tbsp) butter to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Thinly slice cucumber.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken dry with paper towels. Season Dill-Garlic Spice Blend, salt and pepper.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken. Reduce heat to medium. Cover with a lid and cook, flipping halfway until golden brown and cooked through, 4-6 min per side. **
- Meanwhile, add sour cream, lemon zest, half the feta, remaining Dill-Garlic Spice Blend and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then stir to combine.
- Add 2 tsp (4 tsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar to a large bowl. Season with salt and pepper, then stir to combine.
- Add cucumbers and spring mix to the bowl with lemon dressing. Toss to coat.
- Fluff rice with a fork.
- Divide rice, chicken and salad between plates.
- Dollop feta-dill sauce over chicken.
- Sprinkle remaining feta over salad.
- Squeeze a lemon wedge over top, if desired.
If you've opted to get chicken breasts, cook them in the same way the recipe instructs you to cook the chicken thighs, then increase cook time to 4-6 min per side.**
