Lemon Oregano Chicken

Name: Lemon Oregano Chicken with Veg & Fetta Toss
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 Kumara; 320 g Chicken Breast; 1 packet Green beans; 1 packet Feta Cheese; 1 packet baby leaves; 1 sachet Thyme; 1 Red Onion; Oregano; 1 Garlic; 1 Lemon

with Veg & Fetta Toss

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The quantities provided above are averages only.

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

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Kumara

320 g

Chicken Breast

1 packet

Green beans

1 packet

Feta Cheese

1 packet

baby leaves

1 sachet

Thyme

Red Onion

Oregano

Garlic

Lemon

Nutrition Values

Calories316 kcal

Energy (kJ)1320 kJ

Fat3.3 g

of which saturates1 g

Carbohydrate29.9 g

of which sugars14.6 g

Dietary Fibre6.4 g

Protein41.1 g

Sodium192 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.

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Zest the lemon to get a pinch, then slice in half. Finely grate the garlic (or use a garlic press). Pick the thyme leaves. Pick and roughly tear the oregano leaves. In a medium bowl, combine the garlic, thyme, oregano, a pinch of lemon zest, a generous pinch of salt and a squeeze of lemon juice. Drizzle with olive oil and season with a pinch of salt and pepper. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken steaks to the bowl with the marinade and toss to coat. Set aside.

Slice the red onion into 3cm thick wedges. Cut the sweet potato (unpeeled) into 1cm chunks. TIP: Cut the veggies to the correct size so they cook in the allocated time! Place the red onion and sweet potato on an oven tray lined with baking paper and drizzle with olive oil. Season with a good pinch of salt and pepper. Toss to coat and roast for 20-25 minutes or until tender.

While the veggies are roasting, trim the green beans and chop into thirds. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the green beans and a dash of water and cook for 4-5 minutes or until softened. Transfer to a large bowl.

Return the pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook for 3-5 minutes on each side (depending on thickness), or until cooked through. TIP: The chicken is cooked when it is no longer pink inside. Transfer to a plate to rest.

To the bowl with the green beans, add the baby spinach leaves, roasted veggies and a good squeeze of lemon juice. Crumble over 1/2 the fetta and season with a pinch of salt and pepper. Toss to combine.

Thickly slice the chicken. Divide the veg & fetta toss and lemon oregano chicken between plates. Crumble the remaining fetta over the dish.