Peppered Chicken & Oregano Wedges

Name: Peppered Chicken & Oregano Wedges with Roast Courgette & Orange Salad
Total time: 30m
Yield: 2
Ingredients: 2 Garlic; 1 packet Balsamic & Olive Oil Dressing; 320 g Chicken Thigh; 1 packet Mint; 1 Plain Yoghurt; 1 sachet Dried oregano; 1 Orange; 2 packet Potato; 1 packet baby spinach & rocket mix; 1 Courgette

with Roast Courgette & Orange Salad

Recipe Development TeamUpdated on February 06, 2026

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Calories

422 kcal

Protein

37.6g protein

Difficulty

Easy

Allergens:

Sulphites
Milk
Fish
Soy
Cashew
Sesame
Wheat
Gluten
Almond
Milk
Eggs
May contain traces of allergens

Tonight we're pairing peppered chicken with golden, oven-baked potato wedges seasoned with oregano for a Medi-inspired crunch. To keep things light, enjoy a roasted courgette salad tossed with baby spinach, rocket and orange wedges in a balsamic and olive oil dressing, finished with a hint of fresh mint. A dollop of creamy garlic yoghurt brings it all together for a balanced and flavour-packed plate.

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

Ingredients

Serving amount

Garlic

1 packet

Balsamic & Olive Oil Dressing

(Contains: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs, May contain traces of allergens, Sulphites; )

320 g

Chicken Thigh

1 packet

Mint

Plain Yoghurt

(Contains: Milk; )

1 sachet

Dried oregano

Orange

2 packet

Potato

1 packet

baby spinach & rocket mix

Courgette

Nutrition Values

Energy (kJ)1760 kJ

Calories422 kcal

Fat20.3 g

of which saturates5.5 g

Carbohydrate26.3 g

of which sugars16.7 g

Dietary Fibre7.7 g

Protein37.6 g

Sodium225 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

• 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.