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Mediterranean Recipes

Double Lemon Pepper Chicken & Garlic Kale Toss

Double Lemon Pepper Chicken & Garlic Kale Toss

Double Lemon Pepper Chicken & Garlic Kale Toss

with Parmesan & Walnuts

Get up to $200 off!

The doctor called and said you need a daily dose of greens so we've answered! Team lemon pepper chicken with garlicky kale and green beans and for a tad extra crunch, a sprinkling of walnuts. Speedy and super tasty, you'll really enjoy this one, it's doctor's orders!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Over 30g protein

•Under 40g carbs

Allergens:

Walnut

•Milk

The quantities provided above are averages only.

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

2 packet

kale

2 packet

green beans

1 packet

walnuts

1 clove

garlic

½

lemon

2 packet

chicken breast

1 sachet

lemon pepper seasoning

1 packet

Parmesan cheese

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2386 kJ

Calories570 kcal

Fat22.5 g

of which saturates5.9 g

Carbohydrate8.4 g

of which sugars5.1 g

Dietary Fibre10.3 g

Protein84.2 g

Sodium705 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Roughly chop kale, discarding any larger pieces of stalk. Trim and halve green beans. Roughly chop walnuts. • Finely chop garlic. Slice lemon into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine chicken, lemon pepper seasoning, a pinch of salt and a drizzle of olive oil.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook green beans, until tender, 4-5 minutes. Add kale and garlic and cook, until softened and fragrant, 2-3 minutes. Remove pan from heat and add a generous squeeze of lemon juice. Transfer to a bowl, season and cover to keep warm.

3

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.

4

• Slice chicken if preferred. • Divide lemon pepper chicken and garlicky kale toss between plates. • Sprinkle walnuts and Parmesan cheese over kale. Serve with any remaining lemon wedges. Enjoy!

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