Classic Lemon Pepper Chicken

Name: Classic Lemon Pepper Chicken with Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 2 sweet potato; 1 sachet sesame seeds; 1 cucumber; 1 tomato; 1 bag mixed salad leaves; 1 drizzle vinegar (white wine or rice wine); 1 packet mayonnaise; 1 packet chicken breast; 1 sachet lemon pepper seasoning; 1 packet crispy shallots; 1 packet Japanese dressing

with Roasted Veggies

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Tonight, it's all about simple and classic - lemon-pepper chicken, some herby sweet potatoes, and to keep the carbs down, a big salad that will see you going back for more.

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

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Sesame

•Eggs

•Soy

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 sachet

sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

cucumber

tomato

1 bag

mixed salad leaves

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 packet

crispy shallots

1 packet

Japanese dressing

(Contains: Sesame, Soy;)

Not included in your delivery

olive oil

1 drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)2468 kJ

Fat33.4 g

of which saturates5.8 g

Carbohydrate39.6 g

of which sugars19 g

Dietary Fibre9.3 g

Protein40.5 g

Sodium767 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper on two lined oven trays. Toss to coat, then bake until tender, 20-25 minutes.

• While the sweet potato is roasting, thinly slice cucumber into half-moons. • Roughly chop tomato. • Place cucumber and tomato in a large bowl with the mixed salad leaves. Just before serving, drizzle with a little olive oil and vinegar and season with salt and pepper.

TIP: Dress the salad before serving to prevent the leaves from going soggy!

• In a small bowl, mix together Japanese dressing and mayonnaise.

• Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • Add to a medium bowl with lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Toss to coat.

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

TIP: The chicken is cooked when it's no longer pink inside.

• Divide the lemon pepper chicken, sesame sweet potatoes and salad between plates. • Garnish the salad with the crispy shallots. Serve with the Japanese mayo. Enjoy!