Greek-Style Chicken & Potato Wedges

Name: Greek-Style Chicken & Potato Wedges with Garden Salad & Parsley
Total time: 35 min
Yield: 2
Cuisine: Greek
Ingredients: 1 packet Mixed Salad Leaves; 1 Tomato; 320 g Chicken Breast; 1 packet Parsley; 1 Cucumber; 3 Potato; 1 sachet Mediterranean Spice Blend; 1 drizzle olive oil; 2 tsp honey; 1 drizzle vinegar (balsamic or white wine)

with Garden Salad & Parsley

Recipe Development TeamUpdated on July 31, 2026

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Calories

:

527 kcal

Protein

:

46g protein

Total

:

35 minutes

Difficulty

:

Easy

Under 30g carbs

Take a trip to the Mediterranean tonight with succulent Mediterranean-seasoned chicken breast and golden potato wedges. Serve it all alongside a fresh salad of juicy tomato, cucumber and parsley and for a refreshing meal that brings the sunshine to your dinner table. We’ve replaced the mint in this recipe with parsley due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1

Tomato

320 g

Chicken Breast

1 packet

Parsley

1

Cucumber

3

Potato

1 sachet

Mediterranean Spice Blend

Not included in your delivery

1 drizzle

olive oil

2 tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutrition

Calories527 kcal

Energy (kJ)2200 kJ

Fat8.4 g

of which saturates1.7 g

Carbohydrate53.4 g

of which sugars11 g

Dietary Fibre11.6 g

Protein46 g

Sodium692 mg

Potassium1370 mg

Calcium30.6 mg

Iron1.8 mg

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.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.

2

• Meanwhile, cut tomato into thin wedges. Thinly slice cucumber into half-moons. • In a medium bowl, combine mediterranean spice blend (see ingredients), a drizzle of olive oil and a pinch of salt. Add chicken breast, turning to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken breast and cook, turning occasionally, until browned and cooked through, 3-5 minutes each side. • Remove pan from heat, add the honey and turn to coat. TIP: Chicken is cooked through when it is no longer pink inside.

4

• In a large bowl, combine mixed salad leaves, tomato, cucumber and a drizzle of olive oil and vinegar. Season to taste. • Divide Greek-style chicken, potato wedges and salad between plates. Serve with Greek-style yoghurt. Tear over mint. Enjoy!