Meal Kit
Souvlaki Greek Chicken
with garlic yogurt sauce and lemon-feta potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Sarah Thomsen
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)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 2 Roma Tomatoes
- 1 Lemon
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4 oz. Greek Yogurt
- 1 Persian Cucumber
- 1 Shallot
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1 oz. Feta Cheese Crumbles
- 2 tsp. Greek Seasoning Blend
- 1 Garlic Clove
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.
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Nutrition (per serving) pOJbnROy
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Calories540
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Carbohydrates46g
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Net Carbs41g
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Fat21g
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Protein50g
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Sodium1700mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half.
Core tomatoes and cut into 1/4" 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 1/2" 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 1/4 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 1/4 tsp. salt in a mixing bowl. Set aside.
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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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