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!
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.
2
Kale
1
Green Beans
1
Garlic
1
Walnuts
1
Lemon
2
Chicken Breast
1
Lemon Pepper Seasoning
1
Parmesan Cheese
1
olive oil
• 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.
• 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.
• 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.
• 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!