Classic Lemon Pepper Chicken
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Classic Lemon Pepper Chicken

Classic Lemon Pepper Chicken

with Roasted Sesame Sweet Potato & Tomato Salad

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
Over 30g protein
Kid Friendly
Allergens:
Sesame
Soy
Egg

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 packet

sesame seeds

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

1 punnet

snacking tomatoes

1 bag

mixed salad leaves

1 packet

Japanese dressing

(Contains Sesame, Soy;)

1 packet

mayonnaise

(Contains Egg;)

1 packet

chicken breast

1 sachet

lemon pepper seasoning

1 packet

crispy shallots

Not included in your delivery

1

olive oil

drizzle

rice wine vinegar

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Nutritional Values

Energy (kJ)1993 kJ
Fat28.7 g
of which saturates4.3 g
Carbohydrate38.7 g
of which sugars16.4 g
Dietary Fibre9.3 g
Protein20.7 g
Sodium1385 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying 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 over two lined oven trays. Toss to coat, then bake until tender, 20-25 minutes.

2
2

• While the sweet potato is roasting, halve snacking tomatoes. • In a medium bowl, place snacking tomatoes and mixed salad leaves. Just before serving, drizzle with a little olive oil and the rice wine 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, combine 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. • In a second medium bowl, combine lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Add chicken steaks and turn to coat.

5
5

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks, until cooked through (when no longer pink inside), 3-5 minutes each side (depending on thickness).

TIP: Cook chicken in batches if your pan is getting crowded.

6
6

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