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

Mediterranean Chicken & Veggie-Olive Toss

with Green Dressing, Yoghurt & Flaked 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
Calorie Smart
Under 40g carbs
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time


Serving amount

1 packet

kalamata olives

1 packet

chicken breast

1 packet

garlic paste

1 sachet

tomato & 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 bag

sweet potato, carrot & zucchini mix

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)2044 kJ
Fat17.3 g
of which saturates3.6 g
Carbohydrate35.7 g
of which sugars19.9 g
Protein45.4 g
Sodium1494 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 sweet 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. • 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, tomato & herb seasoning and a drizzle of olive oil. Add chicken, turning to coat.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Meanwhile, to the tray with roasted veggies, add baby spinach leaves, olives and a drizzle of the vinegar. Toss to combine. Season to taste.

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


• Slice Mediterranean chicken. • Divide veggie-olive toss between bowls. Top with chicken. • Drizzle with green dressing. Sprinkle with flaked almonds. • Top with Greek-style yoghurt to serve. Enjoy!