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.
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.
Ingredients
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 punnet
snacking tomatoes
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)
1 drizzle
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• 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!