Peppered Chicken & Oregano Wedges

Name: Peppered Chicken & Oregano Wedges with Citrus-Brussels Sprout Salad & Garlic Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 320 g Chicken Thigh; 1 packet Mint; 1 Natural Yoghurt; 1 sachet Dried oregano; 1 Orange; 3 Potato; 2 Garlic; 1 packet Brussels Sprouts; 1 packet Mixed Salad Leaves; 1 packet Balsamic & Olive Oil Dressing; 1 drizzle olive oil; ¼ tsp pepper

with Citrus-Brussels Sprout Salad & Garlic Yoghurt

Recipe Development TeamUpdated on June 12, 2026

Get tasty recipes from just $6 per serving

Calories

685 kcal

Protein

44.4g protein

Total

30 minutes

Difficulty

Easy

Allergens:

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

Give your dinner a delicious lift with succulent chicken thigh, served alongside potato wedges seasoned with oregano. This hearty meal is paired with a roasted Brussels sprout and orange salad for a fresh, citrusy pop, finished with a dollop of garlic yoghurt.

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

Ingredients

Serving amount

320 g

Chicken Thigh

1 packet

Mint

Natural Yoghurt

(Contains: Milk)

1 sachet

Dried oregano

Orange

Potato

Garlic

1 packet

Brussels Sprouts

1 packet

Mixed Salad Leaves

1 packet

Balsamic & Olive Oil Dressing

(Contains: Sulphites May be present: Fish, Soy, Cashew, Sesame, Wheat, Gluten, Almond, Milk, Eggs)

Not included in your delivery

1 drizzle

olive oil

¼ tsp

pepper

Nutrition

Energy (kJ)2870 kJ

Calories685 kcal

Fat25.3 g

of which saturates6.2 g

Carbohydrate60.5 g

of which sugars18 g

Dietary Fibre17 g

Protein44.4 g

Sodium237 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.

You will need

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Halve Brussels sprouts.

• Place potato wedges on a lined oven tray.
Drizzle with olive oil, sprinkle over dried
oregano, season with salt and toss to coat.
• Place Brussels sprouts on a second lined
oven tray. Drizzle with olive oil, season with
salt and pepper, then toss to coat. Arrange
cut-side down.
• Roast potato wedges and Brussels sprouts
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 heatproof bowl,
then add natural yoghurt and stir to combine.
Season to taste with salt and pepper.

• Season chicken generously with salt and the cracked black pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken thigh, turning occasionally, until browned and cooked through, 14-16 minutes. TIP: Chicken is cooked through when it's no longer pink inside.

• While the chicken is resting, in a large bowl, mixed salad leaves, roasted Brussels sprouts, orange, mint and balsamic & olive oil
dressing. Season to taste.

• Slice chicken. • Divide pepper chicken and citrus-Brussels
sprout salad between plates.
• Dollop with garlic yoghurt.
• Serve with oregano wedges. Enjoy!