Greek Chicken & Potato Salad

Name: Greek Chicken & Potato Salad with Kalamata Olives & Green Beans
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: olive oil; ½ unit lemon; 1 sachet garlic & herb seasoning; 1 packet chicken breast; 2 unit potatoes; 1 bag green beans; 1 packet kalamata olives; ¼ unit red onion; 1 bag baby spinach leaves; ¼ tsp salt; 1 block fetta cheese; 1 packet mayonnaise

with Kalamata Olives & Green Beans

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The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent chicken in a tasty garlicky seasoning, then teaming it with a crisp bean salad with juicy olives and creamy fetta. Simply delicious!

Tags:

Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Milk

•Eggs

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

½ unit

lemon

1 sachet

garlic & herb seasoning

1 packet

chicken breast

2 unit

potatoes

1 bag

green beans

1 packet

kalamata olives

¼ unit

red onion

1 bag

baby spinach leaves

1 block

fetta cheese

(Contains: Milk;)

1 packet

mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)2719 kJ

Calories0 kcal

Fat34.7 g

of which saturates6.7 g

Carbohydrate36.3 g

of which sugars11 g

Dietary Fibre0 g

Protein42.6 g

Cholesterol0 mg

Sodium3081 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. In a medium bowl, combine the lemon zest, garlic & herb seasoning and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken to the bowl and toss to coat. Set aside.

Cut the potato (unpeeled) into 2cm chunks. Trim and halve the green beans. In the saucepan of boiling water, add the potato and cook until nearly tender, 8-10 minutes. Add the green beans to the boiling water and cook until both the green beans and potato are tender, 3 minutes. Drain and set aside.

Roughly chop the kalamata olives. Finely chop the red onion (see ingredients list).

TIP: If you don't like raw red onion, feel free to leave it out!

Heat a large frying pan over a medium-high heat. When the pan is hot, add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: The chicken is cooked when it's no longer pink inside.

Roughly chop the baby spinach leaves. Return the potato and green beans to the saucepan. Add the baby spinach, a generous squeeze of lemon juice, the olives, onion, the salt and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Crumble in the fetta and toss to combine. Slice any remaining lemon into wedges.