avec pommes de terre au citron et sauce au feta
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Allergens
Utensils
Tags
Poitrines de poulet bio
2 unit(s)
Riz basmati
0.75 cup
Pommes de terre à chair jaune
250 g
Tomato
1 unit(s)
Mini concombres
1 unit(s)
Citron
1 unit(s)
Yogourt grec
1 unit(s)
Feta, émietté
0.25 cup
Mélange d'épices à l'ail et à l'aneth
4 g
Bouillon de légumes en poudre
7.5 g
Gousses d'ail
2 unit(s)
Beurre
2 tbsp
Huile
1 tbsp
Sucre
0.25 tsp
Sel
0.25 tsp
Poivre
0.25 tsp
- 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. (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. (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.**
- Fluff rice with a fork.
- Divide rice, potatoes and veggies between plates.
- Top rice with chicken.
- Dollop feta sauce over top.
- Squeeze grilled lemon wedges over top, if you like.
840
kcal
Calories
28
g
Fat
12
g
Saturated Fat
94
g
Carbohydrate
6
g
Sugar
5
g
Dietary Fiber
55
g
Protein
170
mg
Cholesterol
1270
mg
Sodium
0.5
g
Trans Fat
1450
mg
Potassium
200
mg
Calcium
4
mg
Iron
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