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Mediterranean Chicken & Veggie-Olive Toss
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Mediterranean Chicken & Veggie-Olive Toss

Mediterranean Chicken & Veggie-Olive Toss

with Green Dressing, Yoghurt & Almonds

Herby chicken steaks, an olive-studded roast veggie toss with flaked almonds and Greek-style yoghurt for some crunch and coolness, we've got Mediterranean night sorted!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Quick Prep

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 Time30 minutes


Serving amount

1 bag

Potato, Carrot & Zucchini Mix

1 packet

kalamata olives

1 packet

chicken breast

1 packet

garlic paste

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

Green Dressing

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1 drizzle

vinegar (balsamic or white wine)


Nutritional Values

Energy (kJ)2039 kJ
Fat17.1 g
of which saturates3.6 g
Carbohydrate35.1 g
of which sugars13.9 g
Dietary Fibre10.4 g
Protein45.5 g
Sodium1048 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Non-Stick Pan



• Preheat oven to 240°C/220°C fan-forced. • Place potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, roughly chop kalamata olives. Set aside. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic paste, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken, turning to coat.


• When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan, over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: Chicken is cooked through when it is no longer pink inside.


• To the tray with roasted veggies, add baby spinach leaves, olives and a drizzle of the vinegar. Toss to combine. Season to taste. • Slice Mediterranean chicken. • Divide roast veggie toss between bowls. Top with chicken. • Drizzle green dressing over chicken. Sprinkle with flaked almonds. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!