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Greek-Style Chicken & Lemon Pepper Fries

Greek-Style Chicken & Lemon Pepper Fries

with Garden Salad & Tzatziki

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Garlicky and tender Greek chicken strips are topped off with this incredibly refreshing tzatziki and side of herbed fries. With a crisp cos salad to finish, you won't know which bit to eat first!

Tags:Low Calorie
Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

potato

1 sachet

lemon pepper spice blend

2 clove

garlic

1 unit

cucumber

1 unit

tomato

1 bunch

parsley

½ head

cos lettuce

½ unit

lemon

1 sachet

garlic & herb seasoning

1 packet

chicken breast strips

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2180 kJ
Fat19 g
of which saturates5.3 g
Carbohydrate38.4 g
of which sugars10.9 g
Dietary Fibre0 g
Protein44.6 g
Cholesterol0 mg
Sodium723 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm fries. Place the fries and lemon pepper spice blend on an oven tray lined with baking paper. Drizzle with olive oil and season with salt. Toss to coat, then bake until tender, 20-25 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the fries are baking, finely chop the garlic (or use a garlic press). Grate 1/2 the cucumber and use a paper towel or clean cloth to squeeze out the excess water. Roughly chop the tomato, parsley leaves and remaining cucumber. Shred the cos lettuce (see ingredients list). Zest the lemon (see ingredients list) to get a good pinch, then slice into wedges. In a large bowl, combine the garlic & herb seasoning, lemon zest, a drizzle of olive oil and a pinch of pepper. Add the chicken breast strips and toss to coat.

3

In a large frying pan, heat olive oil (1 tbs for 2 people / 2 tbs for 4 people) over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Transfer to a small bowl and allow to cool for 5 minutes. Add the yoghurt, a squeeze of lemon juice and the grated cucumber to the garlic oil mixture and whisk to combine. Season to taste with salt and pepper. Set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. Repeat with the remaining chicken.

TIP: The chicken will char slightly in the pan, this adds to the flavour! TIP: Chicken is cooked through when it's no longer pink inside.

5

While the chicken is cooking, combine a squeeze of lemon juice, a small drizzle of olive oil and a pinch of salt and pepper in a large bowl. Just before serving, add the tomato, remaining cucumber and cos lettuce. Toss to coat.

6

Thickly slice the chicken. Add a good squeeze of lemon juice to the fries and toss to coat. Divide the lemon pepper fries between plates and serve with the Greek-style chicken and garden salad. Dollop over the tzatziki and serve with any remaining lemon wedges. Garnish with the parsley.