Greek Chicken Souvlaki
with Lemon Potatoes and Tzatziki
OPA! Greek spiced souvlaki chicken, lemony roasted potatoes and DIY tzatziki! Don't forget the tomato and cucumber chopped salad to round out this weeknight winner!
The quantities provided above are averages only.
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 Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 unit(s)
Lemon
5 unit(s)
Yellow Potato
1 unit(s)
Chicken Broth Concentrate
2 unit(s)
Mini Cucumber
1 unit(s)
Tomato
1 unit(s)
Garlic, cloves
1 unit(s)
Greek Yogurt
(Contains Milk)
2 unit(s)
Pita Bread
7 g
Parsley
1 tbsp
White Wine Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Cooking Steps
Cut potatoes into 1-inch pieces. Toss potatoes 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 potatoes roast, zest, then juice half the lemon. cut remaining lemon into wedges. Roughly chop parsley. Cut tomato into 1/4-inch pieces. Cut 1 cucumber in half, lengthwise, then into 1/4-inch thick half moons. Coarsely grate remaining cucumber, directly into a medium bowl. Sprinkle over salt and set aside. Peel, then mince or grate garlic.
Pat chicken dry with paper towels, then sprinkle over lemon-pepper seasoning. Season with salt. Heat a large non-stick pan over medium-high. 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 chicken bakes, whisk vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4ppl) in a large bowl. Season with salt and pepper. Add chopped cucumber, tomato and half the parsley. Toss together. Drain grated cucumber, then firmly squeeze out excess water. Return to the bowl, then stir in yogurt, lemon juice, remaining parsley, 1/4 tsp sugar (dbl for 4ppl) and 1/4 tsp garlic (TIP: Refer to Garlic Guide). Season with salt and pepper.
When chicken is done, transfer chicken to a clean cutting board. Arrange pitas and brush 1 tbsp oil (dbl for 4 ppl) across all sides on the same baking sheet. Season with salt and pepper. Toast in the middle of the oven, until crisp, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
Slice chicken. Whisk together lemon zest, half the broth concentrate and 1/2 tbsp oil (dbl both for 4ppl) in another large bowl. Add roasted potatoes and toss to coat. Cut toasted pitas into wedges. Divide chicken, potatoes and salad between plates. Serve with tzatziki and pitas. Squeeze over a lemon wedge, if desired.