Meal Kit

Souvlaki Greek-Style Chicken

with garlic crème fraîche 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 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 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. Boneless Skinless Chicken Breasts
  • 12 oz. Yukon Potatoes
  • 2 Roma Tomatoes
  • 1 Lemon
  • Info
    3 oz. Crème Fraîche
  • 1 Persian Cucumber
  • 1 Shallot
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • 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.

  • 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.

  • 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.

  1. 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. 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. 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.

  4. 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. 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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