Herby Chicken & Chilli-Garlic Greens
with Flaked Almonds
We love a good glaze for a superstar protein, so tonight’s tender chicken gets tossed in an oregano-lemon glaze, adding just the right amount of herb to sweetness ratio. Paired with chilli-garlic spiked veggies and flaked almonds for some extra crunch, this one is a real textural treat!
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
1 packet
green beans
2
zucchini
2 clove
garlic
½
lemon
½ sachet
dried oregano
1 packet
chicken breast
pinch
chilli flakes
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
½ tbs
honey
Utensils
Cooking Steps
• Trim green beans. Slice zucchini into sticks. Finely chop garlic. Slice lemon into wedges. • In a small bowl, combine dried oregano (see ingredients), the honey, a good squeeze of lemon juice and a splash of water. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. Season all over with salt and pepper.
• 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). • Remove from heat, then add lemon herb glaze, turning chicken to coat.
TIP: Chicken is cooked throguh when it is no longer pink inside.
• Meanwhile, in a second large frying pan, heat a drizzle of olive oil over high heat. • Cook green beans and zucchini, tossing, until tender, 4-6 minutes. • Reduce heat to medium, then add garlic and chilli flakes (if using) and cook until fragrant, 1 minute. Season to taste.
TIP: If your pan is getting crowded, cook veggies in batches for the best results!
• Slice chicken. • Divide herby chicken and chilli-garlic greens between plates. • Spoon over any remaining glaze from pan. • Sprinkle over flaked almonds. • Serve with remaining lemon wedges. Enjoy!
