Souvlaki Greek Chicken

with garlic yogurt sauce and lemon-feta potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Souvlaki isn't just a weird word you don't know how to pronounce. (For the record, it's sue-vlah-key.) It's a Greek preparation of meat or vegetables, traditionally eaten off a hot skewer. We nixed the skewer: we don't want accidental mouth stabbings on our watch! But we've kept the tender chicken, spiced perfectly with Greek seasoning and cooked with fresh tomato and onion. We've also kept a potato side, ours tossed with pungently perfect feta, and the classic garlic-yogurt-cucumber sauce, bringing that perfect hint of cool to the proceedings.

Tip: How to get your best zest: use the small holes of the grater, and press into it until the colored skin comes off. Zest as little of the white beneath as possible: the white is called “pith,” and is quite bitter.

In Your Box (serves 2)

  • Info
    1 oz. Feta Cheese
  • 1 Shallot
  • 1 Garlic Clove
  • 2 Roma Tomatoes
  • 2 tsp. Greek Seasoning Blend
  • Info
    4 oz. Greek Yogurt
  • 1 Persian Cucumber
  • 12 oz. Yukon Potatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Lemon

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    546
  • Carbohydrates
    46g
  • Fat
    21g
  • Protein
    51g
  • Sodium
    1693mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Box Grater
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomatoes and cut into ¼" dice. Grate cucumber using large holes in box grater. Peel and halve shallot. Slice into thin strips. Cut potatoes into 1" chunks. Mince garlic. Pat chicken breasts dry and, on a separate cutting board, cut into ½" strips. Season with Greek seasoning.

  • 2

    Roast the Potatoes

    Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 2 tsp. lemon zest, and ¼ tsp. salt. Massage oil into potatoes. Spread into a single layer. Roast in hot oven until lightly browned and tender, 20-22 minutes. Top roasted potatoes with feta and 2 tsp. lemon juice. While potatoes roast, make sauce.

  • 3

    Make the Sauce

    Combine garlic (to taste), yogurt, cucumber, and ¼ tsp. salt in a mixing bowl. Set aside.

  • 4

    Cook the Chicken and Vegetables

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and cook undisturbed until golden brown, 3-4 minutes. Add shallot and stir occasionally until shallot is soft and chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes. Add tomatoes and cook until warmed through, 1-2 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with sauce and squeezing lemon wedges over to taste. Bon appétit!

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