Baked Chicken and Greek salad

Name: Baked Chicken and Greek salad with roasted potatoes
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: 2 sachet(s) Paprika; 500 grams Baby Potatoes; 2 unit(s) Tomato; 1 unit(s) Cucumber; 100 grams Greek Style Cheese; 260 grams Diced Irish Chicken Breast; 1 sachet(s) Olives; 1 sachet(s) Dried Oregano; 1 sachet(s) Balsamic Vinegar; 2 unit(s) Garlic; 110 grams Yoghurt; ½ sachet(s) Mustard; to taste Salt; to taste Pepper; to taste Oil

with roasted potatoes

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A protein-packed take on a traditional Greek salad, featuring roast potatoes for additional crispiness and crunch.

Tags:

Calorie Smart

•Protein Rich

•Family Friendly

Allergens:

Mustard

•Milk

•Sulphites

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Paprika

(Contains: Mustard)

500 grams

Baby Potatoes

2 unit(s)

Tomato

1 unit(s)

Cucumber

100 grams

Greek Style Cheese

(Contains: Milk)

260 grams

Diced Irish Chicken Breast

1 sachet(s)

Olives

1 sachet(s)

Dried Oregano

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

2 unit(s)

Garlic

110 grams

Yoghurt

(Contains: Milk)

½ sachet(s)

Mustard

(Contains: Mustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2545 kJ

Energy (kcal)608 kcal

Fat19.9 g

of which saturates10.2 g

Carbohydrate58.2 g

of which sugars10.9 g

Dietary Fiber2.1 g

Protein48.2 g

Cholesterol0 mg

Salt7.16 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
Drizzle with oil and season with oregano, salt and pepper.
Rub the oil over the potatoes then lay them cut-side down on the baking tray.
Roast on the top shelf of the oven until fork tender, 25-35 mins.

Peel and grate the garlic.
In a bowl, toss the chicken with garlic, half a mustard sachet (per 2P), half the paprika, salt, pepper and a drizzle of oil.
When the potatoes have cooked for 10 mins, add the chicken to the tray next to the potatoes. Return to the oven until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Meanwhile, trim the cucumber, then quarter lengthways. Roughly chop widthways into chunks,
Roughly chop the tomato into chunks.
Roughly chop the olives.
Toss the tomato, cucumber and olives in a bowl with the balsamic vinegar and drizzle of oil. Crumble in the Greek style cheese. Season to taste with salt and pepper.

Divide the roasted potatoes and chicken between plates.
In a bowl, mix the yoghurt with the remaining paprika and serve alongside for dipping.
Serve the salad alongside.