Greek Garlic Chicken & Semi-Dried Tomato Salad
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Greek Garlic Chicken & Semi-Dried Tomato Salad

Greek Garlic Chicken & Semi-Dried Tomato Salad

with Mint-Garlic Sauce & Fetta

We love this low-carb meal studded with juicy cherry tomatoes, fresh cucumber and crisp potato. Then there's garlicky Greek chicken topped off with creamy fetta and an incredible mint garlic sauce - you won't know which bit to eat first!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Under 30g carbs
•Not Suitable for Coeliacs
•High Protein
•Naturally Gluten-Free
•Calorie Smart
Allergens:
Sulphites
•Egg
•Milk
•Sesame
•Almond

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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

potato

1 punnet

cherry tomatoes

1

cucumber

1 packet

semi-dried tomatoes

(Contains Sulphites;)

½ bunch

mint

1 packet

Garlic Sauce

(Contains Egg, Milk, Sesame;)

1 packet

chicken tenderloins

1 sachet

garlic & herb seasoning

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )

1 bag

spinach & rocket mix

1 packet

Fetta Cubes

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

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Nutritional Values

per serving
Energy (kJ)2315 kJ
Fat26.1 g
of which saturates4.2 g
Carbohydrate28 g
of which sugars11.2 g
Dietary Fibre10.2 g
Protein50 g
Sodium868 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place the potato and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

2
2

While the potato is roasting, alve the cherry tomatoes. Roughly chop the cucumber and semi- dried tomatoes. Pick and thinly slice the mint leaves. In a small bowl, combine the garlic sauce, mint and a drizzle of water. Set aside.

3
3

In a medium bowl, combine chicken tenderloins, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.

4
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken tenderloins, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat and add the honey, toss to coat.

5
5

Roughly chop the roasted almonds. In a large bowl, combine the spinach & rocket mix, cherry tomatoes, cucumber, semi-dried tomatoes, roasted potato and almonds. Add a drizzle of white wine vinegar, a drizzle of olive oil and season. Toss to combine.

6
6

Divide the veggie salad between plates, top with the Greek garlic chicken and crumble over the fetta cubes. Drizzle over the mint-garlic sauce to serve.