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Dinner to lunch
Ready in 25 minutes

Dinner + Lunch Combo: Roasted Greek-Spiced Chicken

over Rice & Salad + on Pita with Tomatoes, Feta & Tzatziki

Cooking time

25 minutes




680 /serving

One order, two meals—no sweat! With our Dinner + Lunch recipes, you’ve got supper covered plus a whole new dish for your midday meal the next day made from the same set of ingredients. You’ll roast chicken breasts to tender-brown perfection in our fragrant Weekend on Mykonos spice blend, led by parsley, oregano and dill. For dinner, serve it in juicy slices over shallot-infused rice with a crisp Greek-style salad. For lunch, rework that tomato, cuke and feta combo with chunks of chicken atop warmed pita. A schmear of tzatziki and a spritz of lemon take you where you want to go (namely, weekday on Mykonos). ***Lunch cooking time: 5 min. Calories: 500/serving. **Nutritional facts: Total fat: 14 g | Saturated fat: 4 g | Sodium: 680 mg | Total carb: 43 g | Sugars: 6 g | Protein: 49 g | Fibre: 2 g. *See below for dinner nutritional facts.

We will send you:

  • 4 Chicken breasts
  • 1 Shallot (or onion)
  • 3 Cucumbers
  • 1 Lemon
  • 1 Bunch of dill
  • 2 Tomatoes
  • 160g White rice
  • 60g Feta
  • 60g Garlic-cucumber yogurt (tzatziki)
  • 2 Pita
  • 7.5g Weekend on Mykonos spices (parsley, oregano, dill, onion, garlic, kosher salt)

Contains: Milk, Soy, Wheat, Sulphites

You will need:

Medium pot
Sheet pan
Olive oil
Salt & pepper (S&P)
Parchment paper
Total Fat
18 g
Saturated Fat
6 g
360 mg
Total Carb
75 g
3 g
50 g
3 g
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Roast the chicken
Preheat the oven to 450°F. Pat the chicken* dry with paper towel and lightly drizzle with oil; season with ¾ of the spices and S&P. Arrange on a lined sheet pan and roast, flipping halfway, 20 to 25 min., until cooked through. Switch the oven to broil, 2 to 3 min., until golden brown. Transfer ½ the chicken to a cutting board and let rest for 5 min. before slicing against the grain. Set the remaining chicken aside in the fridge and remaining spices aside.
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Cook the rice
Meanwhile, halve, peel and thinly slice the shallot. In a medium pot, heat a drizzle of oil on medium-high. Sauté ½ the shallot, 30 sec. to 1 min., until fragrant. Add the rice, 1 ¼ cups water (double for 4 dinner portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Mise en place
Meanwhile, halve cucumbers lengthwise; cut into ¼ inch pieces. Medium-dice the tomatoes. Pick the dill fronds off the stems; roughly chop the fronds. Juice the lemon. Set ½ the tomatoes, ½ the cucumbers, ½ the dill and ½ the lemon juice aside in the fridge. 
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Dinner: Finish & serve
In a medium bowl, make the salad by combining the remaining shallot, the cucumbers, tomatoeslemon juice, ⅔ of the cheese, 2 tbsp olive oil (double for 4 dinner portions) and S&P. To the pot of rice, gently stir in the dill. Divide the salad and rice between your plates. Top the rice with the chicken. Set the remaining cheese aside in the fridge. Bon appétit!
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Lunch: Finish & serve
Warm the pita in the toaster. Drizzle with olive oil and season with S&P. Cut the reserved chicken into bite-size pieces. In a small bowl, make the salad by combining the reserved tomatoes, cucumbers, spices and lemon juice, a drizzle of oil and S&P. Divide the pita between your plates. Spread with the tzatziki. Top with the chicken, salad, and reserved dill and cheese. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.