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Greek Chicken & Tzatziki

Greek Chicken & Tzatziki

with Roast Kumara

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Add delectable Greek flavours to tender chicken breast and serve with a creamy tzatziki and colourful veggies for an array of flavours and textures. The little ones may want to turn this fun plate into a finger food feast, and we can't blame them!

Tags:Low Calorie
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time35 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

4 unit

kumara

1 bag

green beans

1 unit

courgette

1 packet

chicken breast

2 sachet

Greek spice blend

1 tub

Greek yoghurt

(ContainsMilk)

1 unit

cucumber

1 bunch

oregano

Not included in your delivery

olive oil

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1970 kJ
Fat13 g
of which saturates4.6 g
Carbohydrate37.5 g
of which sugars17.8 g
Protein46.2 g
Sodium534 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Baking Paper
Baking Tray
Large Bowl
Plate
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender.

2

While the kumara is roasting, finely dice the cucumber. Trim the green beans. Slice the courgette into 1cm chunks. Pick the oregano leaves. Slice the chicken breast into 1cm strips.

3

In a large bowl, combine the salt, Greek spice blend, chicken strips and a drizzle of olive oil. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add 1/2 the chicken and cook for 4-5 minutes, turning regularly, until cooked through. Transfer to a plate and repeat with the remaining chicken.

4

In a small bowl, combine the cucumber, Greek yoghurt and 2 tsp of water. Season with a pinch of salt and pepper and stir to combine. TIP: If you have fussy kids, leave some of the yoghurt plain!

5

Once the chicken is done, wash out the large frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and courgette and cook for 4-6 minutes or until tender. Add the oregano and cook for 1-2 minutes, or until fragrant. Season with a pinch of salt and pepper.

6

Divide the Greek chicken, kumara and veggies between plates. Serve with dollops of the tzatziki.

TIP: For kids, follow our serving suggestion in the main photo!