Includes recyclable aluminum tray
Allergens
Tags
Chicken Thighs
270 g
Russet Potato
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
1 unit(s)
Cilantro
7 g
Feta Cheese, crumbled
0.25 cup
Yogurt Sauce
3 tbsp
Piri Piri Sauce
30 mL
Chili-Cumin Spice Blend
11 g
Aluminum trays
1 unit(s)
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch pieces.
- Core, halve, then cut pepper into 1/4-inch slices, then halve slices crosswise.
- Peel, halve, then cut onion into 1/2-inch slices.
- To the aluminum tray, add potatoes, peppers, onions and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking trays, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Chili-Cumin Spice Blend, then toss to coat.
- Roast in the middle of the oven for 12-14 min, until almost tender, then remove from the oven and toss again. (NOTE: For 4 servings, roast both trays side by side in the middle of the oven.)
- Meanwhile, pat chicken dry with paper towels.
- In a large bowl, toss together chicken with piri piri sauce, remaining Chili-Cumin Spice Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Once potato-veggie mixture has been tossed, add chicken on top of baking tray.
- Return to the oven for 12-14 min, until potatoes are tender.
- Turn oven to broil.
- Broil 5-6 min, until chicken is lightly charred and cooked through.**
- Meanwhile, finely chop cilantro.
- In a small bowl, combine yogurt sauce, half the cilantro and 1 tsp (2 tsp) water.
- Thinly slice chicken.
- Divide potatoes, veggies and chicken between plates.
- Drizzle yogurt-cilantro sauce over top, then sprinkle with feta and remaining cilantro.
500
kcal
Calories
24
g
Fat
6
g
Saturated Fat
37
g
Carbohydrate
9
g
Sugar
5
g
Dietary Fiber
37
g
Protein
150
mg
Cholesterol
1140
mg
Sodium
0.1
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
