Cal Smart Lemon-Pepper Chicken
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Cal Smart Lemon-Pepper Chicken

Cal Smart Lemon-Pepper Chicken

with Fresh Salad

Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy lemon-pepper pork chops with Greek-style salad and creamy yogurt sauce.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

1 unit(s)

Green Bell Pepper

2 unit(s)


1 unit(s)

Red Onion

56 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

3 tbsp

Yogurt Sauce

(Contains Milk)

30 g

Mixed Olives

(May contain Milk, Sulphites)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

Not included in your delivery

½ tbsp


0.06 tsp


0.13 tsp


2 tbsp



Nutrition Values

Calories510 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate21 g
Sugar12 g
Dietary Fiber5 g
Protein45 g
Cholesterol140 mg
Sodium850 mg
Trans Fat0.1 g
Potassium1250 mg
Calcium175 mg
Iron2.3 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.


Large Bowl
Measuring Spoons
Parchment Paper
Baking Sheet
Large Non-Stick Pan
Aluminum Foil


  • Cut tomatoes into 1/2-inch pieces.
  • Core, then cut pepper into 1/4-inch pieces.
  • Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl).
  • Drain, then roughly chop or tear olives into bite-sized pieces.
Pickle onions
  • Add onions, vinegar, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat.
  • Simmer, stirring often, until sugar dissolves and onions soften, 2-3 min.
  • Remove the pot from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.
Prep pork
  • On a separate cutting board, pat pork dry with paper towels.
  • Season with salt and Lemon-Pepper Seasoning.
Cook pork
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side.
  • Transfer pork to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**
  • Transfer pork to a plate. Cover loosely with foil and set aside to rest for 2-3 min.
Make salad
  • Meanwhile, remove the bowl with pickled onions from the fridge.
  • Stir in 1 tbsp (2 tbsp) oil.
  • Add spinach, peppers, tomatoes, olives and half the feta. Season with salt and pepper, then toss to combine.
Finish and serve
  • Thinly slice pork.
  • Divide salad and pork between plates.
  • Top pork with yogurt sauce.
  • Sprinkle remaining feta over top.
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