Classic Lemon Pepper Chicken
with Roasted Veggies
- Sesame
- Eggs
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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.
Ingredients
2
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)
1
cucumber
1
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
1
olive oil
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the zesty lemon-pepper chicken, with the Japanese mayo and crispy shallots adding a delicious twist.
- Ease of prep: Quick and simple to prepare, though some found slicing the chicken breasts challenging.
- Suggestions: Try roasting the sweet potatoes with sesame seeds for extra flavour. Consider adding broccoli for more veg variety.
- Portions: Several found the chicken portions small, while the Japanese mayo serving was generous.
- Leftovers: Some customers found the salad and chicken close to expiry, affecting storage options.
