* Sheet Pan Chicken Souvlaki and Potatoes
Cobram Estate Extra Virgin Olive Oil - California Select, 12.7oz. THUMBNAIL
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Mary's Organic B/S Chicken Breast, 1 lb THUMBNAIL
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Organic Lemon, ea. THUMBNAIL
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Organic Oregano Bunch, ea. THUMBNAIL
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Morton & Bassett Oregano, 0.6oz. THUMBNAIL
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Morton & Bassett Smoked Paprika, 2oz. THUMBNAIL
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Morton & Bassett Red Chili Flakes, 1.3oz. THUMBNAIL
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organic russet potatoes THUMBNAIL
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Big Daddy Tiny Taters Mixed Baby Potatoes, 1.5lb. THUMBNAIL
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Red Bell Pepper, ea. THUMBNAIL
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Organic Sweet Onion, ea. THUMBNAIL
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Mediterranean Organics Sundried Tomatoes in Oil, 7.85oz THUMBNAIL
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Krinos Pitted Kalamata Olives, 8oz. THUMBNAIL
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Mt. Vikos Feta, 7oz THUMBNAIL
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Fage 0% Greek Yogurt, 17.6oz THUMBNAIL
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Shallots, 8 oz. Bag THUMBNAIL
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Sheet Pan Chicken Souvlaki and Potatoes

  • ·         4 tablespoons extra virgin olive oil, divided
  • ·         1 1/2 pounds boneless chicken breasts
  • ·         1 lemon, zested and juiced
  • ·         2 tablespoons balsamic vinegar
  • ·         1 tablespoon chopped fresh oregano (or 2 teaspoons dried)
  • ·         1 tablespoon smoked paprika
  • ·         1 shallot, finely chopped
  • ·         5 cloves garlic, finely chopped or grated
  • ·         1 large pinch each kosher salt and black pepper
  • ·         1 large pinch red pepper flakes
  • ·         1 pound russet or baby potatoes, cut into 1-inch chunks
  • ·         2 red bell peppers, sliced
  • ·         1 medium yellow onion, sliced
  • ·         1/2 cup oil packed sun-dried tomatoes
  • ·         1/3 cup kalamata olives, pitted
  • ·         3 tablespoons toasted pine nuts (optional)
  • ·         5 ounces cubed feta cheese
  • ·         1/2 cup plain Greek yogurt
  • ·         mixed fresh herbs, for serving

 

1. Preheat oven to 425° F. In a medium bowl, combine 2 tablespoons olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes.

2. On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. 

3. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken, arranging everything in an even layer. Drizzle over 1 tablespoon olive oil, season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through.

4. Meanwhile, combine the sun-dried tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt.

5. To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Top with a handful of fresh herbs. (Adapted from Half Baked Harvest) Serves 6.

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All orders will be delivered or ready for pickup the following day if placed before 10:00 pm. We are not able to deliver on Sundays. Orders placed after 10:00 pm Friday, Saturday and Sunday will deliver on Monday or ready for pickup on Monday.
Home Delivery is available for El Segundo, Manhattan Beach, Hermosa Beach & Redondo Beach.
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