Abuela's Zingy Chicken & Sweet Potatoes
with Fetta-Topped Cherry Tomato Salad
- Milk
- Wheat
- Gluten
- May contain traces of allergens
Tonight, it’s all about simple and classic - lemon-pepper chicken, sweet potatoes roasted to golden perfection and to turn the flavour higher, a cherry tomato salad brimming with all the good stuff.
Ingredients
330 g
Chicken Breast
1 packet
Fetta Cubes
(Contains: Milk)
1 sachet
Garlic & Herb Seasoning
1 sachet
Lemon Pepper Seasoning
2
Sweet Potato
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1
Abuela's Marinade
(May be present: Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, place your hand flat on top of each
chicken breast and slice through horizontally to
make two thin steaks.
• In a medium bowl, combine lemon pepper
seasoning and a drizzle of olive oil. Season with
pepper. Add chicken, turning to coat.
• Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook chicken until cooked through, 3-6 minutes
each side (depending on thickness).
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Season, then add salad leaves and tomatoes. • Crumble in fetta cubes. Toss to combine. • In a small heatproof bowl, microwave Abuela's marinade until heated through, 30 seconds.
• Slice chicken.
• Divide zingy chicken, sweet potatoes and
fetta-topped cherry tomato salad between plates.
• Drizzle with Abuela’s marinade to serve. Enjoy!
