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Roast Chicken and Greek Salad

Roast Chicken and Greek Salad

Roast Chicken and Greek Salad

with roast potatoes

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A classic Greek salad with added chicken and a satisfying side of potatoes!

Tags:

Protein Rich

•Calorie Smart

Allergens:

Sulphites

•Mustard

The quantities provided above are averages only.

Total40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

250 grams

Cherry Tomatoes

1 unit(s)

Cucumber

½ unit(s)

Onion

½ sachet(s)

Dried Oregano

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

1 sachet(s)

Olives

320 grams

Irish Chicken Breast

500 grams

Baby Potatoes

1 sachet(s)

Paprika

(Contains: Mustard)

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)2141 kJ

Energy (kcal)512 kcal

Fat15.3 g

of which saturates2.6 g

Carbohydrate55 g

of which sugars9.9 g

Dietary Fiber3.3 g

Protein45.4 g

Cholesterol0 mg

Salt2.86 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

Roast the Potatoes

1

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 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.

Cook the Chicken

2

Lay the chicken onto another lined baking tray.
Toss with paprika, salt, pepper and a drizzle of oil.
Roast the chicken on the middle shelf of your oven until cooked through, 25-30 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.

Prep the Veg

3

Meanwhile, trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
Halve the cherry tomatoes. Roughly chop the olives.
Halve, peel and thinly slice half the onion.
In a bowl, mix together half the oregano (per 2P), vinegar, 1 tbsp oil (per 2P). Season with salt and pepper and mix to combine.
Add the cucumber, tomato, onion and olives to the dressing.

Finish and Serve

4

Divide the roasted potatoes and chicken between plates.
Serve the Greek salad alongside.

Meal right image

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