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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Tenderloins
1 packet
Chopped Potato
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Green Dressing
1 packet
Kalamata Olives
1 sachet
Lemon Pepper Seasoning
½ packet
Spinach & Rocket Mix
1
Tomato
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• 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.
• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds.
• 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.
• 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!
