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Mediterranean Recipes

Sesame-Coated Chicken & Pea Pod Salad

Sesame-Coated Chicken & Pea Pod Salad

Sesame-Coated Chicken & Pea Pod Salad

with Mint Yoghurt

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Light, bright and green, this salad comes brimming with cucumber, pea pods and mint (the trifecta in our opinion!). With everything garnished chicken tenders and mint yoghurt dolloped on top, this will one will quickly become a regular

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

Allergens:

Sesame

•Milk

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Spinach & Rocket Mix

1 packet

Mint

1 packet

Pea Pods

330 g

Chicken Tenderloins

1 sachet

Everything Garnish

1 packet

Balsamic Vinaigrette Dressing

1 packet

Greek-Style Yoghurt

1

Cucumber

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories377 kcal

Energy (kJ)1580 kJ

Fat17.3 g

of which saturates3.7 g

Carbohydrate10.9 g

of which sugars7.6 g

Dietary Fibre4.2 g

Protein43.4 g

Sodium492 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Trim pea pods and roughly chop. • Pick and thinly slice mint. • Slice cucumber into half-moons. • In a medium bowl, combine chicken tenderloins and a drizzle of olive oil, then season with salt and pepper.

Cook the chicken

2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • Spread everything garnish over a board or plate. Press cooked chicken into everything garnish, turning to coat.

TIP: Chicken is cooked through when it is no longer pink inside.

3

• Meanwhile, in a small bowl, combine Greek-style yoghurt and half the chopped mint. Season to taste. • In a large bowl, combine pea pods, cucumber, spinach & rocket mix, remaining chopped mint and a drizzle of balsamic vinegar and olive oil. Toss to coat. Season to taste.

4

• Divide pea pod salad and sesame-coated chicken between plates. • Dollop over mint yoghurt to serve. Enjoy!

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