Greek Chicken Souvlaki
with Lemon Potatoes and Garlic Yogurt Dip
OPA! Greek spiced souvlaki chicken, lemony roasted potatoes and DIY garlic yogurt sauce! Don't forget the tomato and spring mix chopped salad to round out this weeknight winner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 unit(s)
Lemon
250 g
Yellow Potato
1 unit(s)
Chicken Broth Concentrate
56 g
Spring Mix
1 unit(s)
Tomato
1 unit(s)
Garlic, cloves
1 unit(s)
Greek Yogurt
(Contains Milk)
7 g
Dill
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
1.25 tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Cut potatoes into 1-inch pieces, then toss with 1 tbsp oil (dbl for 4ppl) on a baking sheet. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.
While the potatoes cook, pat chicken dry with paper towels, then sprinkle with lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Sear, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to another baking sheet. Bake in the middle of the oven, until cooked through, 12-14 min.**
While the chicken bakes, zest, then juice half the lemon. (NOTE: Whole lemon for 4ppl.) Cut any remaining lemon into wedges. Roughly chop parsley and dill. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic.
While the chicken bakes, stir together yogurt, lemon juice, half the parsley, half the dill, 1/4 tsp sugar (dbl for 4ppl) and 1/4 tsp garlic (NOTE: Refer to Garlic Guide.) in a small bowl. Season with salt and pepper.
Whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, spring mix, remaining dill and remaining parsley. Toss together. Set aside.
Whisk together lemon zest, half the broth concentrate (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4ppl) in a large bowl. Add roasted potatoes and toss to coat. Slice chicken. Divide chicken, potatoes and salad between plates. Serve with garlic dip and squeeze over a lemon wedge, if desired.