[Medi Diet] NZ Peppered Chicken & Oregano Wedges
with Roast Courgette Salad & Garlic Yoghurt
- Milk
- Sulphites
- Fish
- Soy
- Cashew
- Sesame
- Wheat
- Gluten
- Almond
- Milk
- Eggs
- May contain traces of allergens
Ingredients
2
Garlic
320 g
Chicken Thigh
1 packet
Mint
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 sachet
Dried oregano
1
Orange
2 packet
Potato
1 packet
baby spinach & rocket mix
1
Courgette
1 packet
Balsamic & Olive Oil Dressing
(Contains: Sulphites, Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into wedges. • Place on lined oven tray. Drizzle with olive oil, sprinkle over dried oregano, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Roughly chop courgette into bite sized chunks. • Place on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
• Meanwhile, pick and tear mint leaves. Finely chop garlic. • Peel and thinly slice orange into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
• Season chicken thigh generously with salt and the cracked black pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add chicken thigh and cook, turning occasionally, until browned and cooked through, 14-16 minutes.
TIP: Chicken is cooked through when its no longer pink inside.
• In a large bowl, combine baby spinach & rocket mix, roast courgette, orange, mint and balsamic & olive oil dressing. Season to taste.
• Slice chicken. • Divide oregano wedges, peppered chicken and roast courgette salad between plates. Serve with garlic yoghurt. Enjoy!
