Souvlaki Greek Chicken with garlic yogurt sauce and lemon-feta potatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 1 oz. Feta Cheese
  • 1 Shallot
  • 1 Garlic Clove
  • 2 Roma Tomatoes
  • 2 tsp. Greek Seasoning Blend
  • 4 oz. Greek Yogurt
  • 1 Persian Cucumber
  • 12 oz. Yukon Potatoes
  • 13 oz. Boneless Skinless Chicken Breasts
  • 1 Lemon

Directions

  1. Preheat oven to 425 degrees

  2. Prepare a baking sheet with foil and cooking spray

  3. Zest and halve lemon lengthwise. Cut one half into wedges and juice the other half. Core tomatoes and cut into ¼" dice. Grate cucumber using large holes in box grater. Peel and halve shallot. Slice into thin strips. Cut potatoes into 1" chunks. Mince garlic. Pat chicken breasts dry and, on a separate cutting board, cut into ½" strips. Season with seasoning blend.

  4. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, 2 tsp. lemon zest, and ¼ 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 feta and 2 tsp. lemon juice. While potatoes roast, make sauce.

  5. In a mixing bowl, combine yogurt, cucumber, garlic (to taste), and ¼ tsp. salt. Set aside.

  6. 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.

  7. 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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