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Greek-Style Chicken & Olive Garden Salad
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Greek-Style Chicken & Olive Garden Salad

Greek-Style Chicken & Olive Garden Salad

with Easy-Prep Roast Potatoes & Dill Parsley Mayo

The Mediterranean is calling! Juicy olives, a bright garden salad and lemon pepper chicken, are all at the ready to bring the Mediterranean flavours that we all know and love right onto your plate.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Quick Prep
Allergens:
Egg

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
DifficultyEasy

Ingredients

Serving amount

1 bag

chopped potato

1

tomato

1

cucumber

½ sachet

lemon pepper seasoning

1 packet

chicken tenderloins

1 packet

kalamata olives

1 bag

spinach & rocket mix

1 packet

Green Dressing

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2325 kJ
Fat26.2 g
of which saturates2.8 g
Carbohydrate33.9 g
of which sugars7 g
Dietary Fibre5.2 g
Protein43.7 g
Sodium873 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds.

3
3

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins and lemon pepper spice blend, tossing to coat, until browned and cooked through, 3-4 minutes each side.

4
4

• While chicken is cooking, in a large bowl, combine tomato, cucumber, kalamata olives, spinach & rocket mix and green dressing. • Divide chicken, potatoes and olive salad between plates. • Top with a dollop of dill & parsley mayonnaise to serve. Enjoy!