Souper de poulet grillé à la grecque

Barbecue

Riche en protéines

Découverte

Nouveau

Souper de poulet grillé à la grecque

avec pommes de terre au citron et sauce au feta

5 min

Difficulté: 1/3

Grecque

Ingrédients : Haut de cuisse de poulet • Pomme de terre à chair jaune • Riz basmati • Yogourt grec (lait écrémé, crème, cultures bactériennes actives) (lait) • Tomates Roma • Citron • Concombre • Feta (lait pasteurisé, lait partiellement écrémé, eau, sel, lipase, culture bactérienne, enzyme microbienne, cellulose, natamycine, chlorure de calcium) (lait) • Bouillon de légumes en poudre (sel, sucres (dextrose, extrait sec de sirop de maïs, sucre), légumes déshydratés (sulfite) (carotte, pomme de terre, oignon, poireau, poivrons rouges et verts, chou, céleri, tomate, ail), protéines végétales hydrolysées (maïs, soja) , fécule de pomme de terre, huile de palme, amidon de maïs, extrait de levure, huile de canola, extraits d'épices, herbe, extrait de curcuma, arôme naturel) (soya, sulfites) • Ail • Mélange d’épices aneth et ail (oignon déshydraté, ail déshydraté, sel, aneth, huile de canola, dioxyde de silicium) (sulfites).

Allergens

Soya

Moutarde

Blé

Lait

Sulfites

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Utensils

Assiette peu profond

Cuillères à mesurer

Passoire

Zesteur

Petit bol

Casserole moyenne

Verre doseur

Bol à mélanger, moyen

Tags

Riche en protéines

Découverte

Nouveau

Summer-essentials

Ingrédients

Haut de cuisse de poulet

270 g

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

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.**