IN THE KIT
12 ozchicken breast
4 ozkalamata olives
1⁄2 pcred bell pepper
4 ozDF feta
1⁄2 pcred onion
1 ozhouse seasoning blend
1 ozfresh parsley
1 ozgreek seasoning
1 ozchopped garlic
8 ozDF tzatziki sauce
Salt & pepper
Kitchen Items Needed
2 oven trays
Preheat oven to 400º F;
Line 2 trays with parchment paper;
Cut potato into small chunks;
Finely grate the zest of half the lemon, then juice into small bowl;
Remove leaves from stems & roughly chop parsley.
Put the potato on a lined tray, drizzle with 1 tsp olive oil, season with salt & pepper & toss coat. Set to one side of the baking sheet & cook for 5 mins.
Combine the garlic, lemon zest, ½ tsp dried greek seasoning & 1 tsp olive oil in a large bowl & season with salt & pepper. Add chicken & turn to coat. Add chicken to the tray with the potato & bake for 20 mins or until golden & cooked through.
While potato & chicken are baking, cut onion into wedges. Halve zucchini lengthwise & thickly slice. Cut bell pepper into chunks, discarding the seeds. Coarsely chop the olives.
Put onion, zucchini & bell pepper on the remaining lined tray, drizzle with olive oil & season with salt & pepper. Bake for 10-12 mins until the vegetables are golden & tender. Remove from the oven, add olives to the tray & toss to combine.
Slice the chicken. Divide the chicken & vegetables among plates. Crumble over the DF feta & drizzle with DF tzatziki, topping with a sprinkle of parsley.