Leek and Feta Chicken
with Lemon-Tarragon Potatoes and Lemony Kale
Lemon brings the flavours of tarragon, feta and garlic together. Making this chicken dinner one for the books!
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
340 g
Chicken Breasts
340 g
Yukon Potato
10 g
Garlic
1 unit
Lemon
10 g
Tarragon
85 g
Leek, sliced
100 g
Kale, chopped
28 g
Feta Cheese, crumbled
(Contains Milk)
Not included in your delivery
Oil*
1 tbsp
Butter*
(Contains Milk)
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F (to roast the potatoes and chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into ½-inch cubes. On a baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, mince or grate the garlic. Zest, then juice the lemon(s). Roughly chop the tarragon leaves. Pat the chicken dry with paper towels. Season with salt and pepper.
Heat a large pan over medium-high heat. Add a drizzle of oil, then the chicken. Cook until golden-brown, 2-3 min per side. Transfer the chicken to another baking sheet. Roast in the centre of the oven until cooked through, 10-12 min. (TIP: Cook to a minimum internal temp. of 175°F.**)
Meanwhile, reduce the heat to medium. Add another drizzle of oil, then the leeks.Cook, stirring occasionally, until softened, 4-5 min. Remove the pan from the heat. Stir in half the garlic, half the lemon zest and 1 tbsp lemon juice (double for 4 people). Season with salt and pepper. Transfer to a plate and cover to keep warm.
Heat the same pan over medium heat. Add a drizzle of oil, then the kale, 1 tbsp lemon juice (double for 4 people) and 2 tbsp water (double for 4 people). Cook, stirring often, until the kale wilts, 1-2 min. Season with salt and pepper.
On the baking sheet, toss the potatoes with tarragon, 1 tbsp butter (double for 4 ppl), remaining garlic and remaining lemon zest. Divide the chicken, kale and potatoes between plates. Top with the leeks and feta.
