Peppery Lemon Chicken & Roast Potatoes
with Garlic Sauce & Cherry Tomato-Fetta Salad- Milk
- Eggs
- Sesame
- May contain traces of allergens
Tonight, it's all about simple and classic - lemon-pepper chicken, herby potatoes roasted to golden perfection, and, to keep the carbs down, a salad brimming with all the good stuff. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
2
potato
1 sachet
garlic & herb seasoning
1 clove
garlic
1 packet
chicken breast
1 sachet
lemon pepper seasoning
1 punnet(s)
snacking tomatoes
1 bag
salad leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Garlic Sauce
(Contains: Milk, Eggs, Sesame;)
Not included in your delivery
olive oil
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, finely chop garlic. • 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, lemon pepper seasoning, the brown sugar and a drizzle of olive oil. Season with pepper. Add chicken, turning to coat.
• Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Season, then add salad leaves and tomatoes. • Crumble in fetta cubes. Toss to combine.
• Slice lemon pepper chicken. • Divide chicken, roast potatoes and cherry tomato-fetta salad between plates. • Drizzle garlic sauce over chicken to serve. Enjoy!
