Baked Chicken and Greek salad
with roasted potatoes
A protein-packed take on a traditional Greek salad, featuring roast potatoes for additional crispiness and crunch.
Tags:
Calorie Smart
•Quick Prep
•Protein Rich
•Family Friendly
Allergens:
Mustard
•Milk
•Sulphites
The quantities provided above are averages only.
Total Time35 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet(s)
Paprika
(Contains Mustard)
500 grams
Baby Potatoes
2 unit(s)
Tomato
1 unit(s)
Cucumber
100 grams
Greek Style Cheese
(Contains Milk)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Olives
½ sachet(s)
Italian Herbs
1 sachet(s)
Balsamic Vinegar
(Contains Sulphites)
1 unit(s)
Bell Pepper
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2343 kJ
Energy (kcal)560 kcal
Fat17.8 g
of which saturates9.1 g
Carbohydrate59.1 g
of which sugars11.4 g
Dietary Fiber1.3 g
Protein46.1 g
Cholesterol0 mg
Salt4.13 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil, half a sachet of Italian herbs (per 2P) and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- In a bowl, toss the chicken with paprika, salt, pepper and a drizzle of oil.
- When the potatoes have cooked for 10 mins, add the chicken to the tray next to the potatoes. Return to the oven until cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
3
- Meanwhile, trim the cucumber, then quarter lengthways. Roughly chop widthways into chunks,
- Roughly chop the tomato into chunks.
- Halve the bell pepper and discard the core and seeds. Roughly chop into chunks.
- Roughly chop the olives.
- Toss the tomato, cucumber, olives and bell pepper in a bowl with the balsamic vinegar and drizzle of oil. Crumble in the Greek style cheese. Season to taste with salt and pepper.
4
- Divide the roasted potatoes and chicken between plates.
- Serve the salad alongside.
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