Greek-Style Chicken & Oregano Wedges

Name: Greek-Style Chicken & Oregano Wedges with Cherry Tomato Salad, Yoghurt & Almonds
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 1 Carrot; 1 sachet Dried Oregano; 1 packet Flaked Almonds; 330 g Chicken Thigh; 2 Potato; 1 packet Snacking Tomatoes; 1 packet Spinach & Rocket Mix; 1 packet Tzatziki

with Cherry Tomato Salad, Yoghurt & Almonds

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Calories

:

419 kcal

Protein

:

37.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Almond
Eggs
Milk
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Almond

There are plenty of surprises in this meal. With honey and oregano coating the haloumi, you get herby, gooey, squeaky sweetness, while the salad provides a subtly peppery contrast, with the perfect amount of acidity from the tomatoes. Serve with a dollop of Greek-style yoghurt for tang and creaminess. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.* *Unfortunately, this week’s tzatziki was in short supply, so some customers will receive Greek-style ypghurt instead. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Carrot

1 sachet

Dried Oregano

1 packet

Flaked Almonds

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

330 g

Chicken Thigh

2

Potato

1 packet

Snacking Tomatoes

1 packet

Spinach & Rocket Mix

1 packet

Tzatziki

(Contains: Eggs, Milk; May be present: Cashew, Macadamia, Walnut, Almond.)

Nutritional Values

Calories419 kcal

Energy (kJ)1750 kJ

Fat19.6 g

of which saturates3.9 g

Carbohydrate22.6 g

of which sugars5.7 g

Dietary Fibre7.9 g

Protein37.4 g

Sodium247 mg

Potassium15.1 mg

Calcium0.5 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and pepper and sprinkle with 1/2 the dried oregano (see ingredients). Toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the wedges between two trays.

2

• Meanwhile, cut chicken thigh into 2cm chunks.

3

• Grate carrot. • Halve snacking tomatoes (see ingredients).

4

• In a large bowl, combine carrot, tomato, salad leaves and a drizzle of vinegar and olive oil. Toss to combine. Season to taste.

5

• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Remove pan from heat, then add the honey and remaining dried oregano. Turn chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.

6

• Divide Greek-style chicken, oregano wedges and salad between plates. • Sprinkle with flaked almonds. Serve with a dollop of Greek-style yoghurt. Enjoy!