Greek Garlic Chicken & Semi-Dried Tomato Salad
with Mint-Garlic Sauce & Fetta
We love this low-carb meal studded with juicy cherry tomatoes, fresh cucumber and crisp potato. Then there's garlicky Greek chicken topped off with creamy fetta and an incredible mint garlic sauce - you won't know which bit to eat first!
This recipe is under 650kcal per serving and under 30g 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
1
potato
1 punnet
cherry tomatoes
1
cucumber
1 packet
semi-dried tomatoes
(Contains Sulphites;)
½ bunch
mint
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 bag
spinach & rocket mix
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
honey
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place the potato and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.
While the potato is roasting, alve the cherry tomatoes. Roughly chop the cucumber and semi- dried tomatoes. Pick and thinly slice the mint leaves. In a small bowl, combine the garlic sauce, mint and a drizzle of water. Set aside.
In a medium bowl, combine chicken tenderloins, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken tenderloins, tossing occasionally, until browned and cooked through, 3-4 minutes each side. Remove the pan from the heat and add the honey, toss to coat.
Roughly chop the roasted almonds. In a large bowl, combine the spinach & rocket mix, cherry tomatoes, cucumber, semi-dried tomatoes, roasted potato and almonds. Add a drizzle of white wine vinegar, a drizzle of olive oil and season. Toss to combine.
Divide the veggie salad between plates, top with the Greek garlic chicken and crumble over the fetta cubes. Drizzle over the mint-garlic sauce to serve.