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Oregano Chicken

Oregano Chicken

with Green Beans, Olives & Potatoes

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Simple, clean flavours are the highlight of this Mediterranean inspired dish. The concept of the side dish 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.

Tags:Kid FriendlyNaturally Gluten-FreeLactose freeKid Friendly

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 Time45 minutes
Cooking difficultyEasy
Ingredients

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

1 kg

potatoes

2 clove

garlic

½

lemon

1 bunch

oregano

4 fillet

free range chicken breast

1

red onion

1 packet

green beans

1 tub

pitted kalamata olives

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2260 kJ
Fat20.1 g
of which saturates4.7 g
Carbohydrate39.1 g
of which sugars4.5 g
Dietary Fibre0 g
Protein46.3 g
Cholesterol0 mg
Sodium303 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Zester
Saucepan
Strainer
Bowl
Baking Paper
Baking Tray
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, peel, wash, and cut the potatoes into 3 cm chunks. Peel and crush the garlic, zest and juice the lemon, finely chop the oregano, cut the red onion into thick wedges, and trim the green beans.

2

Place the potato in a large saucepan. Cover with water and place over a high heat. Bring to the boil and cook for 10-15 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 (this will make the potato crunchy on the outside and fluffy in the centre).

3

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

4

Once the potato is cooked, transfer it to a lined oven tray, with the red onion, green beans and pitted kalamata olives (you can place these on the side of the tray when cooking if the kids don’t like olives). Drizzle with the remaining olive oil and toss to coat well. Season with salt and pepper and sprinkle with the remaining oregano. Cook in the oven for 20 minutes, or until the potato is golden.

5

Meanwhile heat a large ovenproof frying pan over a medium-high heat and cook the chicken for 2 minutes on each side. Transfer the chicken to the oven for a further 12-15 minutes (to cook alongside the veggies), or until the chicken is cooked through. Cooking times may vary depending on the thickness of the chicken breasts. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.

6

To serve, divide the vegetables and oregano chicken between plates. Pour the remaining lemon juice over the top. Enjoy!