Peppery Lemon Chicken & Roast Potatoes
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Peppery Lemon Chicken & Roast Potatoes

Peppery Lemon Chicken & Roast Potatoes

with Garlic Sauce & Cherry Tomato-Fetta Salad

Tonight, it's all about simple and classic - lemon-pepper chicken, herby potatoes roasted to golden perfection, and, to keep the carbs down, a salad brimming with all the good stuff.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Allergens:
Milk
Egg
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 sachet

garlic & herb seasoning

1 clove

garlic

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 punnet(s)

snacking tomatoes

1 bag

salad leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

Not included in your delivery

olive oil

1 tsp

brown sugar

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)1880 kJ
Fat15.2 g
of which saturates4 g
Carbohydrate33 g
of which sugars8.6 g
Dietary Fibre8.2 g
Protein42.9 g
Sodium1167 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, finely chop garlic. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic, lemon pepper seasoning, the brown sugar and a drizzle of olive oil. Season with pepper. Add chicken, turning to coat.

3
3

• Halve snacking tomatoes.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness).

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• 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.

6
6

• Slice lemon pepper chicken. • Divide chicken, roast potatoes and cherry tomato-fetta salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!