Classic Lemon Pepper Chicken
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Classic Lemon Pepper Chicken

Classic Lemon Pepper Chicken

with Roasted Veggies

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:
Under 650kcal
Under 40g carbs
Allergens:
Sesame
Egg
Soy

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
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 sachet

sesame seeds

(Contains Sesame; May be present: Gluten, Milk, Peanut, 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 Egg;)

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)

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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

Instructions

1
1

• 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.

2
2

• 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!

3
3

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

4
4

• 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.

5
5

• 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.

6
6

• 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!