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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

•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

1

Lemon

1 packet

Walnuts

(Contains: Walnut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy.)

1 packet

Green Beans

1 packet

Parmesan Cheese

(Contains: Milk;)

1 sachet

Lemon Pepper Seasoning

660 g

Chicken Breast

1

Garlic

2

Kale

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories555 kcal

Energy (kJ)2320 kJ

Fat21.3 g

of which saturates5.6 g

Carbohydrate6.7 g

of which sugars4.5 g

Dietary Fibre8.6 g

Protein83 g

Sodium669 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Get prepped

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.

Cook the veggies

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.

Cook the chicken

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.

Finish & serve

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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