Lemon Oregano Chicken

Name: Lemon Oregano Chicken with Sweet Potato, Spinach & Fetta Toss
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: olive oil; 2 unit sweet potato; 1 unit red onion; 1 bunch oregano; 1 clove garlic; ½ unit lemon; 1 packet chicken breast; 1 bag green beans; 1 block fetta cheese; 1 bunch thyme; 1 bag baby spinach leaves

with Sweet Potato, Spinach & Fetta Toss

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Simple, clean flavours are the highlight of this Mediterranean-inspired dish. This combination of vegetables is well loved by the Greeks, so you can trust that this simple side will hit the spot. Paired with fragrant oregano chicken, you'll only wish you were eating this dish by the sea in Santorini.

Tags:

Low Calorie

•Not Suitable for Coeliacs

•Naturally Gluten-Free

Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 unit

red onion

1 bunch

oregano

1 clove

garlic

½ unit

lemon

1 packet

chicken breast

1 bag

green beans

1 block

fetta cheese

(Contains: Milk;)

1 bunch

thyme

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutritional Values

per serving

Calories2180 kcal

Fat16.2 g

of which saturates6.9 g

Carbohydrate39.3 g

of which sugars17.7 g

Protein49.9 g

Sodium407 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Knife

•Medium Bowl

•Tongs

•Zester

•Baking Paper

•Baking Tray

•Large Bowl

•Large Non-Stick Pan

•Plate

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Zest the lemon to get a pinch, then slice in half. Finely grate the garlic (or use a garlic press). Pick and tear the oregano leaves. Pick the thyme leaves. In a medium bowl, combine the garlic, thyme, oregano, lemon zest, a generous pinch of salt and a squeeze of lemon juice. Drizzle with olive oil. Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two steaks. Repeat with the remaining chicken, add to the marinade and toss to coat. Set aside.

Slice the red onion into 3cm thick wedges. Cut the sweet potato (unpeeled) into 1cm chunks. Place the red onion and sweet potato on an oven tray lined with baking paper and drizzle with olive oil. Season with a good pinch of salt and pepper. Toss to coat then roast for 20-25 minutes or until tender. TIP: Cut the veggies to the correct size so they cook in the allocated time!

While the veggies are roasting, trim the green beans and cut into thirds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook for 4-5 minutes or until softened. Transfer to a large bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.

Add the baby spinach leaves, roasted veggies and a good squeeze of lemon juice to the bowl with the green beans. Crumble over 1/2 the fetta and season with a pinch of salt and pepper. Toss to combine.

Thickly slice the lemon oregano chicken. Divide the sweet potato, spinach and fetta toss and chicken between plates. Crumble the remaining fetta over the dish.