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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Green Bell Pepper
2 unit(s)
Tomato
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 Soy, 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
Sugar*
0.06 tsp
Pepper*
0.13 tsp
Salt*
2 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- On a separate cutting board, pat pork dry with paper towels.
- Season with salt and Lemon-Pepper Seasoning.
- 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.
- 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.
- Thinly slice pork.
- Divide salad and pork between plates.
- Top pork with yogurt sauce.
- Sprinkle remaining feta over top.
