Greek Chicken & Potato-Olive Salad
with Green Beans & Crumbled Fetta
- Eggs
- Milk
The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent chicken in our garlic and herb seasoning, then teaming it a Carb Smart with a veggie-loaded potato salad - complete with briney olives and creamy, slightly tangy fetta. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1
Red Onion
1 packet
Green Beans
1 packet
Chopped Potato
1 packet
Baby Spinach Leaves
330 g
Chicken Tenderloins
1 sachet
Garlic & Herb Seasoning
1 packet
Mayonnaise
(Contains: Eggs;)
1 packet
Kalamata Olives
1
Lemon
1 packet
Fetta Cubes
(Contains: Milk;)
Cooking Steps
• Boil the kettle. Trim and roughly chop green beans. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • When potatoes have 5 minutes remaining, add green beans to the saucepan and cook until tender. Drain and return veggies to saucepan. Set aside.
• Meanwhile, slice lemon into wedges. • Roughly chop kalamata olives. • Finely chop red onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken tenderloins and garlic & herb seasoning to the pan, tossing chicken to coat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side.
• While chicken is cooking, to saucepan with potato and green beans, add baby spinach leaves, olives, onion, a good squeeze of lemon juice and a drizzle of olive oil. Crumble in fetta cubes. Toss to combine. Season to taste. • Divide Greek chicken and potato salad between plates. Serve with mayonnaise and any remaining lemon wedges. Enjoy!
TIP: If you don't like raw onion in salads, feel free to leave it out!
