Classic Lemon Pepper Chicken
with Roasted Veggies
Tonight, it's all about simple and classic - lemon-pepper chicken, some herby sweet potatoes, and to keep the carbs down, a big salad that will see you going back for more.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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.
Ingredients
2
sweet potato
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1
cucumber
1
tomato
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
1 packet
chicken breast
1 sachet
lemon pepper seasoning
1 packet
crispy shallots
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
1 drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. Cut sweet potato into bite-sized chunks. • Place sweet potato, sesame seeds, a drizzle of olive oil and a pinch of salt and pepper on two lined oven trays. Toss to coat, then bake until tender, 20-25 minutes.
• While the sweet potato is roasting, thinly slice cucumber into half-moons. • Roughly chop tomato. • Place cucumber and tomato in a large bowl with the mixed salad leaves. Just before serving, drizzle with a little olive oil and vinegar and season with salt and pepper.
TIP: Dress the salad before serving to prevent the leaves from going soggy!
• In a small bowl, mix together Japanese dressing and mayonnaise.
• Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. • Add to a medium bowl with lemon pepper seasoning, a pinch of salt and a drizzle of olive oil. Toss to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness).
TIP: The chicken is cooked when it's no longer pink inside.
• Divide the lemon pepper chicken, sesame sweet potatoes and salad between plates. • Garnish the salad with the crispy shallots. Serve with the Japanese mayo. Enjoy!