Greek-Inspired Chicken Bowls
with Roasted Peppers and Dill-Garlic Sauce
Everyone in the family will love to build their own bowl with these fun, colourful fixins! Add as much tart lemon juice as you love or leave it out for the kiddos.
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
310 g
Chicken Breast Tenders
¾ cup
Basmati Rice
160 g
Sweet Bell Pepper
160 g
Tomato
1 unit
Lemon
2 unit
Green Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
6 tbsp
Sour Cream
(Contains Milk)
1 tsp
Garlic Salt
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
½ tsp
Sugar*
0.13 tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water, 1 tbsp butter (dbl both for 4 ppl) and half the garlic salt 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.
Meanwhile, core, then cut pepper into 1-inch pieces.Zest, then juice half the lemon (same for 4 ppl). Cut remaining lemon into wedges.Thinly slice green onions.Cut tomatoes into 1/2-inch pieces.
Add peppers and 1/2 tbsp oil (dbl for 4 ppl) to one side of a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Pat chicken dry with paper towels. On a separate cutting board, cut chicken into 1-inch pieces. Add chicken, remaining garlic salt and 1 tbsp oil (dbl for 4 ppl) to other side of the baking sheet with peppers. Season with pepper, then toss to coat. Roast in the middle of the oven until peppers are tender and chicken is cooked through, 10-12 min.**
Meanwhile, add tomatoes, half the Dill-Garlic Blend, half the green onions, 1/4 tsp sugar, 1/2 tbsp lemon juice and 1/2 tbsp oil (dbl all for 4 ppl) to a medium bowl. Season with salt and pepper, then stir to combine.
Add sour cream, remaining Dill-Garlic Blend, 1/4 tsp sugar and 1/2 tbsp water (dbl both for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine. Stir in as much lemon zest as desired.
Fluff rice with a fork, then stir in remaining green onions. Divide rice between plates. Top with chicken and peppers. Spoon tomatoes and any remaining marinade from the bowl over top.Dollop with dill-garlic sauce and sprinkle with feta. Squeeze a lemon wedge over top, if desired.
