Meal Kit
Souvlaki Greek-Style Chicken
with garlic crème fraîche 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 flavorful seasoning and cooked with fresh tomato and onion. We've also kept a potato side, ours tossed with perfectly pungent 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)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Roma Tomatoes
- 1 Lemon
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3 oz. Creme Fraiche
- 1 Persian Cucumber
- 1 Shallot
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1 oz. Feta Cheese
- 2 Garlic Cloves
- 1 tsp. Italian Seasoning Blend
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) MqgaBl3n
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Calories610
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Carbohydrates48g
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Net Carbs41g
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Fat28g
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Protein44g
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Sodium1270mg
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
Customize It Instructions
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If using steak strips, spread into a single layer, pat dry, coarsely chop, and season with seasoning blend. Follow same instructions as chicken in Step 4, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using salmon, pat dry and season flesh side with seasoning blend. Do not cut. Follow same instructions as chicken in Step 4, cooking, skin-side up first, until salmon reaches minimum internal temperature, 4-6 minutes per side. Serve whole.
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If using sirloin steaks, pat dry and season both sides with seasoning blend. Do not cut. Follow same instructions as chicken in Step 4, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Serve whole.
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If using NY strip steak, pat dry and season both sides with seasoning blend. Do not cut. Follow same instructions as chicken in Step 4, cooking until steaks reach minimum internal temperature, 7-10 minutes per side. Rest, 3 minutes. Serve whole.
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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.Cut potatoes into 1" chunks.Peel and halve shallot. Slice into thin strips.Mince garlic.Pat chicken breasts dry and, on a separate cutting board, cut into 1/2" strips. Season with seasoning blend. -
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 and seasoning into potatoes.
Spread into a single layer. Roast in hot oven until lightly browned and tender, 20-22 minutes.Top roasted potatoes with cheese and 2 tsp. lemon juice.While potatoes roast, continue recipe. -
3 Make the Sauce
In a mixing bowl, combine crème fraîche, cucumber, garlic (to taste), 2 tsp. water, and 1/4 tsp. salt. 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 to hot pan 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.Remove from burner. -
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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