Greek Chicken
with Crunchy Pita Chip Tomato Salad & Garlic Aioli
We love salad studded with crispy shards of pita bread. There’s nothing quite like it. Garlicky Greek chicken is topped off with a delicious garlic aioli – you won’t know what to eat first!
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.
Ingredients
6 unit
pita pockets
(Contains: Gluten;)
1 bag
green beans
1 packet
chicken breast
2 clove
garlic
1 punnet
cherry tomatoes
1 tub
kalamata olives
¼ unit
red onion
1 tub
garlic aioli
(Contains: Eggs;)
1 bunch
oregano
Not included in your delivery
olive oil
2 tsp
red wine vinegar
Utensils
Cooking Steps
Preheat the oven to 180°C/160°C fan-forced. Slice the pita pockets into 3 cm squares. Peel and finely grate the garlic. Pick the oregano leaves and finely chop. Trim the ends of the green beans and cut in half.
Place the pita bread squares in a single layer on the oven tray lined with baking paper. Spray (or drizzle) with olive oil and place in the oven to cook for 5 minutes, or until golden and toasted.
While the bread is toasting, slice each chicken breast into two thin steaks. TIP: Place your hand flat on top of one chicken breast and use a knife to slice through horizontally. In a medium bowl, add the chicken breast, garlic, oregano and a drizzle of olive oil. Season with a pinch of salt and pepper and toss to coat the chicken.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the marinated chicken breast and cook for 2-3 minutes on each side, or until golden and cooked through. TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate and cover with foil to keep warm. Return the same pan to the heat and add another drizzle of olive oil. Add the green beans and cook for 3-4 minutes, or until tender. Cut the chicken into 1 cm thick slices.
While the chicken is cooking, slice the cherry tomatoes in half. Finely slice the red onion (use suggested amount). In a large bowl, place the cherry tomatoes and red onion with the Kalamata olives (if using), toasted pita bread, green beans, vinegar and a drizzle of olive oil. TIP: Toss the salad just before serving to avoid soggy leaves. TIP: Leave the red onion and olives out of the salad and sprinkle over the adults' portions if you like!
Divide the Greek chicken and crunchy pita chip tomato salad between plates. Drizzle with the garlic aioli.
