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Australian Recipes

Roast Chicken & Garlic Greens

Roast Chicken & Garlic Greens

Roast Chicken & Garlic Greens

with Lemony Yoghurt

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If you haven't noticed, roasts are kind of our thing! In tonight's version, chicken breast gets nice and juicy in the frying pan before it roasts up golden perfection in the oven. With some zesty veggies on the side and a lemony yoghurt, this one is light, bright and tasty!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

The quantities provided above are averages only.

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 Time40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Greek-Style Yoghurt

330 g

Chicken Breast

1

Zucchini

2

Garlic

1

Lemon

1

Baby Broccoli

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Energy (kJ)1100 kJ

Calories262 kcal

Fat9.1 g

of which saturates2.7 g

Carbohydrate4.4 g

of which sugars3.4 g

Dietary Fibre2.7 g

Protein40.1 g

Sodium102 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Cook the chicken

1

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• 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).

TIP: The chicken is cooked when it is no longer pink inside.

Get prepped

2

• Slice lemon into wedges. Finely chop garlic. Thinly slice zucchini into sticks. Trim baby broccoli and halve any large stalks lengthways.

• In a small bowl, combine Greek style yoghurt and a squeeze of lemon juice. Season.

Cook the veggies

3

• While the chicken is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil.

• Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. • Add garlic and cook until fragrant.

• Remove from heat then add a good squeeze of lemon juice. Season with salt and pepper.

Finish & serve

4

• Slice chicken.

• Divide chicken and garlic greens between plates.

• Serve with lemony yoghurt and any remaining lemon wedges. Enjoy!

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