Double Lemon Chicken & Tomato-Olive Salad
with Roast Sweet Potatoes & Dill-Parsley Mayo
The Mediterranean is calling! Juicy olives, a bright garden salad and lemon pepper chicken are all at the ready to bring the Mediterranean flavours that we all know and love right onto your plate.
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 packet
Snacking Tomatoes
1
Cucumber
1
Lemon
2 packet
Chicken Tenderloins
1 sachet
Lemon Pepper Seasoning
1 packet
Kalamata Olives
½ packet
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato chunks on a lined oven tray with a drizzle of olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While the potato is roasting, halve snacking tomatoes. • Slice cucumber into half-moons. • Slice lemon into wedges.
• In a large bowl, combine chicken tenderloins, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix (see ingredients) in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide chicken, sweet potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!