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Oregano Chicken

Oregano Chicken

with Crispy Potato, Beans & Olive Medley

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Simple, clean flavours are the highlight of this Mediterranean inspired dish. The concept of the salad was first invented by an Italian, so you can trust that this simple combination will hit the spot. Paired with fragrant oregano, you’ll wish you were eating this dish by the olive groves in Tuscany.

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Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

400 g

potatoes

½

red onion

1 bag

green beans

1 tub

pitted kalamata olives

1 sachet

dried oregano

1 clove

garlic

½

lemon

2 fillet

chicken breast

Not included in your delivery

1 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat23.9 g
of which saturates5.7 g
Carbohydrate32.9 g
of which sugars5 g
Dietary Fibre0 g
Protein45.1 g
Cholesterol0 mg
Sodium533 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Zester
Saucepan
Strainer
Baking Paper
Baking Tray
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, wash the potatoes. Cut the potatoes into 1 cm cubes and the red onion into 5 mm thick wedges. Trim the green beans and check the pitted kalamata olives for pits. Peel and crush the garlic, and zest and juice the lemon.

2

Place the potato in a large saucepan. Cover with water and place over a high heat. Bring to the boil and cook for 10 minutes or until just tender. Drain and return the potato back to the saucepan. Cover with a lid and shake the saucepan vigorously to roughen up the edges.

3

Transfer the potato to the prepared oven tray, with the red onion, green beans and kalamata olives. Drizzle with half of the olive oil and toss to coat well. Season with salt and pepper and sprinkle with half of the dried oregano. Cook in the oven for 25-30 minutes or until the potato is golden.

4

Meanwhile, mix the remaining olive oil, garlic, lemon zest, half of the lemon juice, and the remaining oregano in a medium bowl with salt and pepper. Add the chicken breast and toss to coat well.

5

Heat an ovenproof medium frying pan over a medium heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for a further 7-10 minutes (to cook alongside the veggies) or until the chicken is cooked through. Cooking times may vary depending on the thickness of the chicken breast. Tip: If you don’t have an ovenproof frying pan simply transfer the chicken to a lined oven tray after pan-frying as instructed.

6

To serve, divide the warm potato salad and oregano chicken between plates. Squeeze the remaining lemon juice over the chicken and vegetables and enjoy!