Greek-Style Chicken & Tomato-Olive Salad
with 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 30g carbohydrates per serving.
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.
Ingredients
2
potatoes
1 punnet
snacking tomatoes
1
cucumber
½
lemon
1 packet
chicken tenderloins
1 sachet
lemon pepper seasoning
1 packet
kalamata olives
1 bag
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray with a drizzle of olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While the potato is roasting, halve snacking tomatoes. • Slice cucumber into half-moons. • Slice lemon into wedges.
• In a large bowl. combine chicken tenderloins, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide chicken, potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!