Garlic & Herb Charred Chicken
With Oregano Fries, Greek Salad & Mayonnaise
You can't go wrong with this classic combo of golden fries, crisp salad and herby chicken! Don't forget the crumble of fetta and dollop of mayo for some added richness.
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
potato
1 sachet
dried oregano
1 sachet
garlic & herb seasoning
1 packet
chicken thigh
½
red onion
1
cucumber
1
tomato
1 packet
mixed salad leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
3 tbs
white wine vinegar
1 tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Sprinkle with dried oregano. Season with salt and pepper and drizzle with olive oil. • Toss to coat, then bake until tender, 25-30 minutes.
• While the fries are baking, in a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add chicken thigh and toss to coat.
• Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook until browned, 2 minutes on each side. Remove from heat, add the honey to the pan and toss to coat. • Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes.
TIP: The spice blend will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it is no longer pink inside.
• While the chicken is cooking, finely chop cucumber and tomato. • Drain pickled onion. • In a second medium bowl, combine cucumber, tomato, pickled onion, mixed salad leaves and a drizzle of olive oil. Season to taste.
• Slice the garlic and herb charred chicken. • Divide the chicken, oregano fries and salad between plates. • Crumble fetta cubes over salad. Top with a dollop of mayonnaise to serve. Enjoy!