Recipe: Blue Apron Spiced Chicken Souvlaki

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This is the recipe for my Meal #2 with Blue Apron. It was very tasty and full of flavor with the added spices. The potatoes were a nice addition to the main course however I think it was too many carbohydrates for one meal. My only issue with the meals is the fact they are for 4 servings. I wish there was a meal plan for 2 servings. If I have leftovers I only like them for two days maximum. I was able to stretch the meal by taking it for lunch

Ingredients

12 Boneless, Skinless Chicken Thighs
4 Pocketless Pitas
1/2 cup greek yogurt
3 cloves of garlic
1 lemon
1 pound of russet potatoes
1 Romaine Heart
1 Red Onion
1 Bunch Mint
2 Tablespoons Tahini
2 Tablespoons Za’atar

Instructions

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
While the potatoes roast, in a medium bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of all 4 lemon wedges; season with salt and pepper to taste
While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until browned and softened. Remove from heat and season with salt and pepper to taste.
While the garlic and onion cook, carefully place the pitas directly on the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven and transfer to a serving dish. Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken and cooked garlic and onion between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with the remaining mint. Enjoy!