Greek Chicken & Potato-Olive Toss
with Green Beans, Baby Broccoli & Fetta
The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent chicken in our garlic and herb seasoning, then teaming ita with a veggie-loaded potato salad - complete with briney olives and creamy, slightly tangy fetta.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
potatoes
1 bag
green beans
1 bunch
baby broccoli
¼
red onion
1 packet
kalamata olives
½
lemon
1 sachet
garlic & herb seasoning
1 packet
chicken tenderloins
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
¼ tsp
salt
Nutritional Values
Utensils
Instructions
• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a medium saucepan with boiling water and the salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.
• Trim and halve green beans. • Trim and roughly chop baby broccoli. • Finely chop red onion (see ingredients). • Roughly chop kalamata olives. • Zest lemon and slice into wedges.
TIP: If you don't like raw onion in salads, feel free to leave it out!
• In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken tenderloins, tossing to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and baby broccoli, tossing, until tender, 4-6 minutes. Transfer to saucepan with the potato. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• To the saucepan with the potato, add baby spinach leaves, olives and onion (use less if desired!). • Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in fetta cubes. • Gently toss to combine. Season to taste.
• Divide potato-olive toss between plates. • Top with Greek chicken. • Serve with mayonnaise and any remaining lemon wedges. Enjoy!