Greek Lemon Chicken with Fingerling Potatoes & Feta Cheese

Greek Lemon Chicken

with Fingerling Potatoes & Feta Cheese

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In a nod to the flavors of the Greek kitchen, we're seasoning our chicken with dried oregano and garlic powder for savory, herbaceous flavor. To complement the chicken, we're topping it with dollops of a tangy, creamy sauce made with yogurt, feta and the juice of a pink lemon—a unique, striped variety that's a bit fruitier than a regular lemon. We're using more feta and pink lemon juice to dress a duo of roasted broccoli and fingerling potatoes.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
fresh
ingredients
Greek Lemon Chicken with Fingerling Potatoes & Feta Cheese
Title
time-saving
tips & techniques
Pink Lemon
Greek Yogurt
Fingerling Potatoes
Broccoli
Feta Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the broccoli. Halve the potatoes lengthwise. Quarter and deseed the lemon.

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
3 Roast the potatoes:

While the broccoli roasts, place the potatoes on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the feta-yogurt sauce:
4 Make the feta-yogurt sauce:

While the vegetables roast, in a bowl, combine the yogurt, half the cheese and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

Coat & cook the chicken:
5 Coat & cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels and place in a large bowl. Season with salt and pepper; toss to coat. Add the spice blend; toss to evenly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the coated chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer to a plate.

Dress the vegetables & serve your dish:
6 Dress the vegetables & serve your dish:

In a large bowl, combine the roasted broccoli, roasted potatoes, remaining cheese and the juice of the remaining lemon wedges; toss to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the dressed vegetables and cooked chicken among 4 dishes. Top the chicken with the feta-yogurt sauce. Enjoy!

Tips from Home Chefs

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Greek Lemon Chicken

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Quarter the broccoli. Halve the potatoes lengthwise. Quarter and deseed the lemon.

2 Roast the broccoli:

Place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Roast the potatoes:
3 Roast the potatoes:

While the broccoli roasts, place the potatoes on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, cut sides down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Make the feta-yogurt sauce:

While the vegetables roast, in a bowl, combine the yogurt, half the cheese and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.

Make the feta-yogurt sauce:
Coat & cook the chicken:
5 Coat & cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels and place in a large bowl. Season with salt and pepper; toss to coat. Add the spice blend; toss to evenly coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in 2 batches, add the coated chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Transfer to a plate.

6 Dress the vegetables & serve your dish:

In a large bowl, combine the roasted broccoli, roasted potatoes, remaining cheese and the juice of the remaining lemon wedges; toss to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. Divide the dressed vegetables and cooked chicken among 4 dishes. Top the chicken with the feta-yogurt sauce. Enjoy!

Dress the vegetables & serve your dish:
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