Greek-Style Grilled Chicken Dinner

Grill

High Protein

Discovery

New

Greek-Style Grilled Chicken Dinner

with Buttery Lemon Potatoes and Feta Sauce

5 min

Difficulty: 1/3

Greek

Ingredients: Chicken thighs • Yellow potato • Basmati rice • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Roma tomatoes • Lemon • Cucumber • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Garlic • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Shallow Dish

Measuring Spoons

Strainer

Zester

Small Bowl

Medium Pot

Measuring Cups

Medium Bowl

Tags

High Protein

Discovery

New

Summer-essentials

Ingredients

Chicken Thighs

270 g

Basmati Rice

0.75 cup

Yellow Potato

250 g

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Lemon

1 unit(s)

Greek Yogurt

1 unit(s)

Feta Cheese, crumbled

0.25 cup

Dill-Garlic Spice Blend

4 g

Vegetable Stock Powder

7.5 g

Garlic, cloves

2 unit(s)

Butter

2 tbsp

Oil

1 tbsp

Sugar

0.25 tsp

Salt

0.25 tsp

Pepper

0.25 tsp

Preparation

Before starting, lightly oil the grill. While you prep, preheat the grill to medium-high (approx. 500°F). Wash and dry all produce.
Remove any brown spots from potatoes, then cut into 1/2-inch pieces. To a medium pot, add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
Cover and bring to a boil over high. Once boiling, reduce heat to medium-high. Simmer uncovered for 7-9 min, until tender.

While potatoes cook, to another medium pot, add stock powder, 1 tbsp (2 tbsp) butter and 1 1/4 cups (2 1/2 cups) water. Cover and bring to a boil over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

Meanwhile, zest, then juice half the lemon. Cut remaining lemon into wedges.
Thinly slice cucumber.
Cut tomato into 1/2-inch pieces.
Peel, then mince or grate garlic.
To a small bowl, add yogurt, feta, half the garlic and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to combine. (NOTE: This is your feta sauce.)
To a microwave safe bowl, add 1 tbsp (2 tbsp) butter and remaining garlic. Microwave for 30 sec, until butter melts. (NOTE: This is your garlic butter.)

Drain and return potatoes to the same pot, off heat. Add garlic butter, lemon juice and half the Dill-Garlic Spice Blend. Gently stir to coat.
To a medium bowl, add tomatoes, cucumber and 1/2 (1 tbsp) oil. Season with salt and pepper. Stir to combine.
Pat chicken dry with paper towels.
To a shallow dish, add chicken, lemon zest, remaining Dill-Garlic Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.

Get chicken, remaining lemon wedges and a clean plate ready and head to the grill!
Add lemon wedges to the grill. Grill for 2-3 min, flipping halfway through, until sizzling and lightly charred.
Add chicken to the grill. Reduce heat to medium, close lid and grill for 4-6 min per side, until chicken is cooked through.**