Herbed Chicken & Lemon Pepper Fries
with Pear Salad & Tzatziki
You can't go wrong with herby chicken, or golden fries or creamy tzatziki... know where we're going with this? That's right, this meal is a greatest hits of our favourite flavours, with juicy chicken tenders being Carb Smart and leading the way.
This recipe is under 650kcal 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
potato
1
pear
1 sachet
lemon pepper seasoning
1
carrot
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 bag
spinach & rocket mix
1 bag
parsley
1 packet
tzatziki
(Contains Egg, Milk; May be present: Cashew, Walnut, Almond, Macadamia. )
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your tray is getting crowded, divide the potato between two trays!
• Meanwhile, thinly slice pear. • Grate carrot (see ingredients).
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In large bowl, combine garlic & herb seasoning, a drizzle of olive oil and a pinch of pepper. • Add chicken breast, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, combine a drizzle of olive oil and white wine vinegar in a second large bowl. • Season, then add pear, carrot, and salad leaves. Toss to coat.
• Roughly chop parsley. • Divide herbed chicken, lemon pepper fries and cucumber salad between plates. • Garnish with parsley. Serve with tzatziki. Enjoy!
