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Greek Chicken & Tzatziki

Greek Chicken & Tzatziki

with Roast Sweet Potato

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Add delectable Greek flavours to tender chicken breast and serve with a creamy tzatziki and colourful veggies for an array of flavours and textures. The little ones may want to turn this fun plate into a finger food feast, and we can't blame them!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

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 difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

1 bag

green beans

1 unit

zucchini

1 packet

chicken breast

2 sachet

Greek spice blend

2 tub

Greek-style yoghurt

(ContainsMilk)

1 unit

cucumber

1 bunch

oregano

Not included in your delivery

olive oil

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1970 kJ
Fat13 g
of which saturates4.6 g
Carbohydrate37.5 g
of which sugars17.8 g
Dietary Fibre0 g
Protein46.2 g
Cholesterol0 mg
Sodium534 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Plate
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fanforced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender.

2

While the sweet potato is roasting, finely dice the cucumber. Trim the green beans. Slice the zucchini into 1cm chunks. Pick the oregano leaves. Slice the chicken breast into 1cm strips.

3

In a large bowl, combine the salt, Greek spice blend, chicken strips and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the chicken and cook for 4-5 minutes, turning regularly, until cooked through. Transfer to a plate and repeat with the remaining chicken.

4

In a small bowl, combine the cucumber, Greek yoghurt and 2 tsp of water. Season with a pinch of salt and pepper and stir to combine. TIP: If you have fussy kids, leave some of the yoghurt plain!

5

Once the chicken is done, wash out the large frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and zucchini and cook for 4-6 minutes or until tender. Add the oregano and cook for 1-2 minutes, or until fragrant. Season with a pinch of salt and pepper.

6

Divide the Greek chicken, sweet potato and veggies between plates. Serve with dollops of the tzatziki.

TIP: For kids, follow our serving suggestion in the main photo!