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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
- 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
- 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!
Recipe credit: Blue Apron, Spiced Chicken Souvlaki
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