Saganaki-Style Chicken
with Feta and Roasted Veggies
Bright and briny feta tops tender chicken covered in a bold and flavourful sauce. A bed of wholesome roasted Mediterranean veggies replaces the starch!
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
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
50 g
Red Onion
200 g
Zucchini
160 g
Sweet Bell Pepper
½ cup
Feta Cheese, crumbled
(Contains Milk)
½ cup
Marinara Sauce
1 tbsp
Greek Seasoning
(Contains Sulphites)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat oven to 450°F. Wash and dry all produce.
Cut zucchini in half lengthwise, then into 1/2-inch thick half-moons. Core, then cut pepper into 1-inch pieces. Peel, then finely chop 1/3 cup onion (dbl for 4 ppl). Roughly chop spinach.
Add zucchini, peppers and 1 tbsp oil (dbl for 4 ppl) to one side of a baking sheet. Season with salt and pepper, then toss to combine.
Pat chicken dry with paper towels. Season with salt, then sprinkle with half the Lemon-Pepper Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat, then transfer chicken to the other side of the baking sheet with veggies. (NOTE: For 4 ppl, use separate baking sheets for the veggies and chicken.)
Roast in the middle of the oven, until veggies are tender-crisp and chicken is cooked through, 12-14 min.** (NOTE: For 4 ppl, Roast in the top and the middle of oven, rotating sheets halfway through.)
Heat the same pan (from step 3) over medium. When hot, 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 2-3 min. Add marinara, spinach and remaining Lemon-Pepper Seasoning. Stir together, until spinach wilts, 1-2 min. Season with salt.
Thinly slice chicken. Divide chicken and veggies between plates. Spoon sauce over chicken, then sprinkle feta over top.
