Mediterranean Chicken & Zesty Potato Wedges
with Pickled Onion, Fetta & Heirloom Tomato Salad4.0(594)
Calories
:
417 kcalProtein
:
44.4g proteinPreparation Time
:
30 minutesDifficulty
:
EasyAllergens:
- Milk
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet and juicy tomatoes carry the perfect sweetness ratio to level up any dish. When paired with Mediterranean chicken and wedges, this Heirloom Tomato salad number will have you savouring each and every bite.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
330 g
Chicken Breast
1 packet
Fetta Cubes
(Contains: Milk;)
2
Heirloom Tomato
1
Lemon
1 sachet
Mediterranean Spice Blend
1 packet
Parsley
2
Potato
1
Red Onion
Not included in your delivery
1 drizzle
olive oil
½ cup
white wine vinegar
1 tbs
honey
1 tsp
cracked black pepper
Utensils
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
2
- Meanwhile, thinly slice red onion.
- In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt.
- Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
3
- While onion is pickling, thinly slice heirloom tomatoes lengthways.
- Zest lemon to get a pinch then slice into wedges.
- Roughly chop parsley.
4
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a medium bowl, combine chicken steaks, Mediterranean seasoning and a drizzle of olive oil.
5
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
- Remove pan from heat and add the honey and a splash of water, turning to coat.
TIP: The chicken is cooked when it is no longer pink inside.
6
- Slice chicken.
- To tray with wedges, add lemon zest and the cracked black pepper, tossing to coat.
- Drain pickled onion and return to bowl then add tomatoes, parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
- Divide zesty wedges, Mediterranean chicken and heirloom tomato salad between between plates.
- Crumble fetta cubes over salad and serve with any remaining lemon wedges. Enjoy!
