Oregano Chicken with Green Beans & Kalamata Olives
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Oregano Chicken with Green Beans & Kalamata Olives

Oregano Chicken with Green Beans & Kalamata Olives

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.

Eat Me First
Egg Free
Naturally Gluten-Free
High Protein
Nut Free

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


Serving amount


red onion

100 g

green beans

⅓ cup

kalamata olives

1 bunch


1 clove




2 fillet

chicken breast

450 g


Not included in your delivery

1 tbs

olive oil


Nutritional Values

per serving
Calories2180 kcal
Fat24.7 g
of which saturates5.7 g
Carbohydrate37 g
of which sugars4.1 g
Dietary Fibre0 g
Protein33.9 g
Sodium750 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Baking Paper
Baking Tray



Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, wash the potatoes and cut them into 1 cm cubes. Cut the red onion into 5 mm thick wedges and trim the green beans. Pick the oregano leaves and finely chop. Peel and crush the garlic, and zest and juice the lemon. Lastly, check the olives for pits.


Place the potatoes in a large saucepan. Cover them 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 potatoes back to the saucepan. Cover with a lid and shake the saucepan vigourously to roughen up the edges.


Transfer the potato to a lined 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 oregano. Cook in the oven for 20 minutes or until the potato is golden.


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 breasts and toss to coat well.


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 breasts. Tip: If you don’t have an ovenproof frying pan simply transfer the chicken on to a lined oven tray after pan-frying the chicken as instructed.


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