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.

Calorie Smart
Under 40g carbs

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount


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 punnet

snacking tomatoes

1 bag

mixed salad leaves

1 packet


(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


olive oil

1 drizzle

vinegar (white wine or rice wine)

1 drizzle

soy sauce

(Contains Gluten, Soy;)


Nutritional Values

Energy (kJ)2438 kJ
Fat32.9 g
of which saturates5.6 g
Carbohydrate38.7 g
of which sugars16.4 g
Dietary Fibre9.5 g
Protein40.8 g
Sodium817 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat 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 oven trays lined with baking paper. • Toss to coat, then bake until tender, 20-25 minutes.


• 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, Japanese style dressing and the vinegar and season with salt and pepper.

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


• In a small bowl, combine mayonnaise and a drizzle of the soy sauce.


• 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 and a drizzle of olive oil. Add chicken steaks and turn to coat.

CUSTOM RECIPE: If you've swapped to prawns, to the bowl with the lemon pepper seasoning, add the prawns, 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 chicken steaks and cook 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.

CUSTOM RECIPE: In a large frying pan, heat a drizzle of olive oil over medium-high heat, cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.


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