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Cal Smart Lemon-Pepper Chicken

Cal Smart Lemon-Pepper Chicken

with Fresh Salad
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
510 kcal
Protein
: 
45g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Sulphites
  • Wheat
  • Milk
  • Sulphites
  • Egg
  • Fish
  • Tree nuts
  • May contain traces of allergens
  • Triticale
  • Mustard
  • Sesame
  • Soy
  • Peanuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

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 be present: Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

2 tbsp

Red Wine Vinegar

(Contains: Sulphites)

6 g

Lemon-Pepper Seasoning

(May be present: Wheat, Milk, Sulphites, Tree nuts, Triticale, Mustard, Sesame, Soy, Peanuts)

Not included in your delivery

½ tbsp

Sugar*

0.06 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Oil*

Calories510 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate22 g
Sugar12 g
Dietary Fiber5 g
Protein45 g
Cholesterol145 mg
Sodium840 mg
Trans Fat0.1 g
Potassium1300 mg
Calcium175 mg
Iron2.5 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

Cooking Steps

Prep
1
  • 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
2
  • 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
3
  • On a separate cutting board, pat pork dry with paper towels.
  • Season with salt and Lemon-Pepper Seasoning.
Cook pork
4
  • 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
5
  • 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
6
  • Thinly slice pork.
  • Divide salad and pork between plates.
  • Top pork with yogurt sauce.
  • Sprinkle remaining feta over top.
Meal right image

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