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Greek-Style Honey Chicken over Spiced Rice

with Chopped Salad, Avocado & Tzatziki

Cooking time

30 minutes




830 /serving

Glaze your plump, juicy chicken in a mix of spiced honey and red wine vinegar tonight, the perfect pairing with comforting spiced rice. You’ll serve it with one of our favourite sides: creamy avocado! In fact we love the smooth flavour and versatility of avocado so much that we’ve partnered with Avocados From Mexico to bring you only the best, perfectly-ripened avocados. Tonight it contrasts beautifully with the crunchy chopped salad—served with a dollop of tzatziki, it puts the crowning touch on this Greek-inspired meal.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 30g Tzatziki
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 2 Cucumbers
  • 1 Tomato
  • 1 Avocado
  • 165g White rice
  • 15ml Red wine vinegar
  • 7g Honey
  • 10g Supper in Santorini spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
34 g
Saturated Fat
6 g
450 mg
Total Carbs
88 g
8 g
44 g
9 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork; season with ½ the spice blend and S&P to taste. Set aside in a warm spot.
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Cook the chicken
While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with all but a pinch of the remaining spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 min. per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at While the chicken cooks, in a small bowl, make the sauce by combining the honey, ⅓ of the red wine vinegar, the remaining garlic and 1 tbsp water (double for 4 portions). Add the sauce to the pan of chicken. Cook, 30 sec. to 1 min., flipping the chicken until glazed.
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Mise en place
While the chicken cooks, small-dice the cucumbers and tomato; combine in a medium bowl. Finely chop the parsley leaves and stems.
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Make the chopped salad
In a medium bowl, combine ½ the remaining vinegar and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the cucumbers, tomato and ½ the parsley. Toss well.
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Slice the avocado & serve
Halve the avocado; separate the two halves and carefully remove the pit. Using a spoon, scoop out the avocado flesh and place on a cutting board; thinly slice lengthwise and drizzle with the remaining vinegar. Season with the remaining spice blend and S&P to taste. Divide the finished rice between your bowls. Top with the chicken, a spoonful of the chopped salad, the sliced avocado and the tzatziki. Garnish with the remaining parsley. Serve any remaining chopped salad on the side. Bon appétit!

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