We've put all the much-loved household flavours into this delectable dinner - from the golden-spiced chicken to the roasted potatoes and refreshing Greek-style salad, it's got everything we're all addicted to!
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Greek salad cheese/feta cheese(ContainsMilk)
Aussie spice blend
vinegar (white wine or red wine)
Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks, then place on a lined oven tray. Drizzle with olive oil, sprinkle with dried oregano and season with salt. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
While the potatoes are baking, finely chop garlic. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a medium bowl, combine garlic, Aussie spice blend and a drizzle of olive oil. Add chicken, then season with salt and pepper. Turn to coat and set aside.
Thinly slice onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of salt and sugar. Scrunch onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Set aside.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. Remove the pan from heat, then add the honey and turn chicken to coat. Transfer chicken to a second lined oven tray and bake until cooked through, 8-12 minutes (depending on size).
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
Meanwhile, thinly slice radish. Finely chop tomato. Reserve some pickling liquid, then drain pickled onion. In a medium bowl, combine radish, tomato, pickled onion, mixed leaves, a dash of reserved pickling liquid and a drizzle of olive oil. Season to taste and toss to coat.
Divide charred chicken, oregano potatoes and pickled Greek-style salad between plates. Crumble cheese over salad. Serve with mayonnaise.