Greek-Style Chicken by @lojdovale

50 min

4 servings

🍗

680 g

Chicken breast

🥣

120 g

Greek yogurt

🍋

30 ml

Lemon juice

🥔

1 kg

Potatoes

🧅

150 g

Onion

🧀

100 g

Feta cheese

🧂

6 g

Salt

⚫

1 g

Pepper

🫙

1 g

Ground cumin

🫙

2 g

Ground paprika

🌿

1 g

Oregano

🧄

3 g

Dried garlic

🥬

120 g

Salad

  1. Preheat

    Preheat the oven to 200°C / 400°F.

  2. Peel
    • potatoes

    Peel and cut the potatoes into bite-size wedges.

  3. Slice
    • onion

    Slice the onion into thin wedges.

  4. Place
    • potatoes
    • onion
    • salt

    Place the potatoes and onion in the baking dish; season with half the salt, black pepper, ground cumin, ground paprika, dried oregano, and dried garlic.

  5. Bake
    • potatoes
    • onion

    Bake the seasoned potatoes and onion for 20 minutes at 200°C / 400°F.

  6. Mix
    • Greek yogurt
    • lemon juice
    • salt

    Mix Greek yogurt, lemon juice, and the remaining seasonings in the mixing bowl.

  7. Coat
    • chicken breast
    • Greek yogurt

    Coat the chicken breast evenly with the yogurt mixture.

  8. Arrange
    • chicken breast
    • potatoes
    • onion

    Arrange the coated chicken breast over the partially baked potatoes and onion.

  9. Bake
    • chicken breast
    • potatoes
    • onion

    Bake for 20 minutes, until the chicken reaches an internal temperature of 74°C / 165°F.

  10. Crumble
    • feta cheese
    • chicken breast
    • potatoes

    Crumble feta cheese over the hot chicken and potatoes.

  11. Divide
    • chicken breast
    • potatoes
    • onion

    Divide the baked chicken and potatoes among four plates; serve with mixed salad greens.

Greek-Style Chicken by @lojdovale

50 min

4 servings

🍗

680 g

Chicken breast

🥣

120 g

Greek yogurt

🍋

30 ml

Lemon juice

🥔

1 kg

Potatoes

🧅

150 g

Onion

🧀

100 g

Feta cheese

🧂

6 g

Salt

⚫

1 g

Pepper

🫙

1 g

Ground cumin

🫙

2 g

Ground paprika

🌿

1 g

Oregano

🧄

3 g

Dried garlic

🥬

120 g

Salad

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C / 400°F.

  2. Step 2/11

    Peel and cut the potatoes into bite-size wedges.

    🥔potatoes
    🔪knife
    🪵cutting board

  3. Step 3/11

    Slice the onion into thin wedges.

    🧅onion
    🔪knife
    🪵cutting board

  4. Step 4/11

    Place the potatoes and onion in the baking dish; season with half the salt, black pepper, ground cumin, ground paprika, dried oregano, and dried garlic.

    🥔potatoes
    🧅onion
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🫙ground paprika
    🌿dried oregano
    🧄dried garlic
    🍳baking dish
    🥄measuring spoons

  5. Step 5/11

    Bake the seasoned potatoes and onion for 20 minutes at 200°C / 400°F.

    🥔potatoes
    🧅onion
    🍳baking dish

  6. Step 6/11

    Mix Greek yogurt, lemon juice, and the remaining seasonings in the mixing bowl.

    🥣Greek yogurt
    🍋lemon juice
    🧂salt
    ⚫black pepper
    🫙ground cumin
    🫙ground paprika
    🌿dried oregano
    🧄dried garlic
    🥣mixing bowl
    🥄measuring spoons
    🥄spatula

  7. Step 7/11

    Coat the chicken breast evenly with the yogurt mixture.

    🍗chicken breast
    🥣Greek yogurt
    🥣mixing bowl
    🥄spatula

  8. Step 8/11

    Arrange the coated chicken breast over the partially baked potatoes and onion.

    🍗chicken breast
    🥔potatoes
    🧅onion
    🍳baking dish
    🥄spatula

  9. Step 9/11

    Bake for 20 minutes, until the chicken reaches an internal temperature of 74°C / 165°F.

    🍗chicken breast
    🥔potatoes
    🧅onion
    🍳baking dish

  10. Step 10/11

    Crumble feta cheese over the hot chicken and potatoes.

    🧀feta cheese
    🍗chicken breast
    🥔potatoes
    🍳baking dish

  11. Step 11/11

    Divide the baked chicken and potatoes among four plates; serve with mixed salad greens.

    🍗chicken breast
    🥔potatoes
    🧅onion
    🧀feta cheese
    🥬mixed salad greens
    🥄spatula

Composition

Ingredients

Types

Meat, Dairy, Fruit, Vegetables, Seasonings

Ingredients

Chicken breast, Greek yogurt, Lemon juice, Potatoes, Onion, Feta cheese, Salt, Pepper, Ground cumin, Ground paprika, Oregano, Dried garlic, Salad

Allergens

Milk

Dietetics

Dietary regimen

High-protein

Calories

590 kcal

Macro nutrients

Protein: 49g, Carbohydrates: 48g, Fat: 19g, Fiber: 7g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 3mg, Potassium: 1250mg, Sodium: 850mg

Vitamins

Vitamin C: 35mg, Vitamin B6: 1.1mg, Vitamin A: 200µg

Preparation

Time Information

Preparation

10 minutes

Cooking

40 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

knife, cutting board, mixing bowl, baking dish, measuring spoons, spatula

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Greek, Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Tender, Juicy, Creamy, Crispy, Crumbly

Flavors

Savory, Tangy, Herbaceous, Smoky, Salty, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool leftovers promptly,Keep at or below 4°C / 40°F), freezer : 2 months (Freeze chicken and potatoes without salad greens,Store in a freezer-safe airtight container,Thaw in the refrigerator before reheating)