Chicken Souvlaki Plates
with Lemon Rice & Greek Salad
Cooking time
25 minutes
Servings
4
Calories
650 /serving
There’s nothing for fussy eaters to say no to—only yes, yes and yes! This classic chicken spread is juicy with vibrant seasonings, the white rice is lifted with lemon zest and the salad is a crunch-fest of cukes, cherry tomatoes and feta—and olive-free.
We will send you:
- 8 Canadian-raised chicken thighs (air chilled)
- 280g Cherry tomatoes
- 1 Lemon
- 2 Cucumbers
- 1 Sweet pepper
- 320g White rice
- 120g Feta
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk • Mustard
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Zester
Total Fat
17 g
Saturated Fat
6 g
Sodium
640 mg
Total Carb
75 g
Sugars
6 g
Protein
47 g
Fibre
4 g
Preparation
Cook the rice
- Zest and juice the lemon.
- In a medium pot, combine the rice, 2 ½ cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add the lemon zest and fluff the rice.
Cook the chicken
- Meanwhile, pat the chicken dry; season with the spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 4 to 6 min. per side, until cooked through.
Mise en place
- Meanwhile, halve the tomatoes.
- Halve the cucumbers lengthwise; thinly slice crosswise.
- Halve, core and small-dice the sweet pepper.
Make the salad
- In a medium bowl, combine the tomatoes, cucumbers, sweet pepper, lemon juice, cheese, a drizzle of oil and S&P.
Plate your dish
- Divide the rice, chicken and salad between your plates. Bon appétit!
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*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
