Chicken & Almond-Fetta Crumb
with Cherry Tomato Salad & Mayo
- Milk
- Almond
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
Rich roasted almonds and creamy fetta take juicy seared chicken breast to the next level. Teamed with a side of crisp veggies and creamy mayo, it's hard to believe it's low carb! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.* *The recent harsh weather conditions have impacted the cucumbers grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.*
Ingredients
1
red onion
1 punnet
cherry tomatoes
1
cucumber
1 bag
mint
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
chicken breast
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains: Eggs;)
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk;)
1 drizzle
red wine vinegar (or white wine vinegar)
Utensils
Cooking Steps
• Thinly slice red onion. In a large frying pan, heat the butter and a drizzle of olive oil over a medium heat. • Cook onion, stirring, until softened and starting to caramelise, 6-8 minutes. Transfer to a small bowl. • Meanwhile, halve cherry tomatoes. Thinly slice cucumber into rounds. Thinly slice mint. Roughly chop roasted almonds. • Add mint, almonds and a drizzle of olive oil to onion. • Crumble in fetta cubes. Season with salt and pepper and toss to combine.
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, add chicken, Nan's special seasoning and a drizzle of olive oil. Season and toss to coat. • Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-5 minutes each side.
TIP: The chicken is cooked when it's no longer pink inside.
• While the chicken is cooking, combine a drizzle of olive oil and red wine vinegar in a medium bowl. Season. • Add the tomatoes, cucumber and mixed salad leaves. Toss to combine.
• Divide Nan's chicken and the cherry tomato salad between plates. Top chicken with the almond-fetta crumb. Serve with the mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the almond-fetta crumb, praising its delicious mix of salty fetta, sweet onions, crunchy almonds, and fresh mint.
- Ease of prep: Customers found this dish quick and simple to prepare, with clear instructions for a restaurant-quality result.
- Suggestions: Some recommended cooking the onions longer for extra crispiness, while others suggested adding roast veggies or chips for a more filling meal.
- Leftovers: Several enjoyed the dish cold for lunch the next day, with the flavours developing nicely over time.
- Portions: A few found the chicken pieces small; consider adding extra protein or sides if you have a bigger appetite.
