Difficulty:  Medium

Ready in: 40 minutes

Nutritional facts (est. per serving):

919kCal

42g fat

48g carb

87g protein

8g dietary fiber

 

Tools you will need:

Large ziplock bag

Medium bowl

Baking tray

Potato masher

Large non-stick pan

Kettle

 

This Box Includes:

Chicken Breast

Shallot

Cherry Tomatoes

Potato

Lemon

Baby Spinach

Garlic Clove

Milk

Feta

Chicken Stock Cube

Zaatar

Olive Oil*

Butter*

Salt and Pepper to Taste*

 

Cooking Instructions:

  1. Preheat oven to 200 degrees Celsius.. Boil a kettle.
  2. Wash the fresh produce. Crumble feta. Peel and mince garlic. Rinse the chicken lightly under cold running water and pat dry with paper towel. Halve tomatoes. Halve lemon. Peel shallot and thinly slice. Pierce potatoes all over with a fork and microwave until tender, 8-10 minutes, turning halfway through Potatoes should be soft when cut in half. Microwave for longer if required. Set aside to cool, about 5 minutes.
  3. Marinate the chicken - in a large zip lock bag, combine chicken, tomatoes, juice of half the lemon and set aside 1 tbsp from the other half for later, shallot, and 1 tbsp olive oil. Seal and shake to coat. Set aside to marinate at room temperature for about 10 minutes.
  4. Mash the potato - while chicken marinates, halve potatoes lengthwise and carefully scoop out flesh, leaving a thin border all around. In a medium bowl, combine mashed potato, feta, butter, milk, garlic, and as much spinach as desired. Using a potato masher or large fork, mash together until mostly smooth. Taste and add salt and pepper as needed.
  5. Bake the potatoes - fill potato skins evenly with mashed potato and arrange in a single layer on a baking tray. Bake until warmed through, 12-15 minutes. Meanwhile, remove chicken from marinade, reserving tomatoes, shallot, and marinade, then season chicken with zaatar using as much or as little as desired, salt, and pepper on both sides.
  6. Meanwhile dissolve the chicken stock cube into 1 cup of hot water.
  7. Place a large non-stick pan over medium-high heat. Immediately add chicken, sear until golden, about 6 minutes. Flip and cook until cooked through, 6-7 minutes more. In the last 2 minutes of cooking, add the stock and reserved tomatoes, shallot, and marinade to make a sauce.
  8. Divide chicken and potatoes evenly between plates. Top chicken with sauce from pan. Enjoy!

 

 

Zaatar Seasoned Chicken served with Twice-Baked Potatoes with Baby Spinach and Feta

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