Simple, clean flavours are the highlight of this Mediterranean-inspired dish. This combination of vegetables is well loved by the Italians, so you can trust that this simple side will hit the spot. Paired with fragrant oregano, you’ll wish you were eating this dish by the olive groves in Tuscany.
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/ Serving 5 people
/ Serving 5 people
pitted kalamata olives
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, wash the potatoes, peel and cut them into 1 cm cubes. Peel and crush the garlic, and zest and juice the lemon. Cut the red onion into thick wedges and trim the green beans.
Place the potato in a large saucepan. Cover with water and place over a high heat. Bring to the boil and cook for 10-15 minutes or until just tender. Drain and return the potato back to the saucepan. Cover with a lid and shake the saucepan vigorously to roughen up the edges (this will make the potatoes crunchy on the outside and fluffy in the centre).
Meanwhile, combine the garlic, lemon zest, half of the lemon juice, half of the olive oil, and half of the dried oregano in a medium bowl. Season with salt and pepper. Add the chicken breast and toss to coat well. Set aside.
Once the potato is cooked, transfer it to a lined oven tray, with the red onion, green beans, and pitted kalamata olives (you can place these on the side of the tray when cooking if the kids don’t like olives). Drizzle with the remaining olive oil and toss to coat well. Season with salt and pepper and sprinkle with the remaining oregano. Cook in the oven for 20 minutes or until the potatoes are golden.
Heat a large ovenproof frying pan over a medium-high heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for a further 12-15 minutes (to cook alongside the veggies) or until the chicken is cooked through. Cooking times may vary depending on the thickness of the chicken breasts.
To serve, divide the vegetables and oregano chicken between plates. Pour the remaining lemon juice over the chicken and vegetables.