Lemon Pepper Chicken & Olive-Studded Salad
with Roast Root Veg & 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.
Ingredients
1
Beetroot
330 g
Chicken Thigh
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 packet
Kalamata Olives
1 sachet
Lemon Pepper Seasoning
1
Lemon
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1
Sweet Potato
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced.
• Cut beetroot and sweet potato into bite-sized chunks.
• Place veggie 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 veggies are roasting, halve snacking tomatoes.
• Slice cucumber into half-moons.
• Slice lemon into wedges.
• In a large bowl, combine chicken thigh, 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 thigh turning
occasionally, until cooked through, 10-14 minutes.
TIP: Chicken is cooked through when it’s no longer pink inside.
• Meanwhile, in a medium bowl, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix (see ingredients). Add a squeeze of lemon juice and a
drizzle of olive oil. Season to taste with salt and pepper and toss to coat.
• Divide lemon pepper chicken, roast root veg and salad between plates.
• Serve with dill & parsley mayonnaise and any remaining lemon wedges. Enjoy!
