Lemon Chicken & Tomato-Olive Salad
with Roast Sweet Potatoes & Dill-Parsley Mayo- Eggs
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.*
Ingredients
1
Beetroot
330 g
Chicken Tenderloins
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Kalamata Olives
1 sachet
Lemon Pepper Seasoning
1
Lemon
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1
Sweet Potato
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato chunks 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 (see ingredients) in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide chicken, sweet potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!
