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

Cal Smart Lemon-Pepper Chicken Breast

with Fresh Salad

Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy lemon-pepper chicken breasts 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 Time


serving amount

2 unit(s)

Chicken Breasts

200 g

Green Bell Pepper

190 g


56 g

Red Onion

56 g

Baby Spinach

¼ cup

Feta Cheese, crumbled

(Contains Milk)

45 mL

Yogurt Sauce

(Contains Milk)

30 g

Mixed Olives

(Contains Sulphites)

2 tbsp

Red Wine Vinegar

(Contains Sulphites)

1 tbsp

Lemon-Pepper Seasoning

Not included in your delivery

2 tbsp


0.13 tsp


0.06 tsp


½ tbsp



Nutrition Values

Calories720 kcal
Fat26 g
Saturated Fat6 g
Carbohydrate19 g
Sugar11 g
Dietary Fiber5 g
Protein45 g
Cholesterol139 mg
Sodium880 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
Small pot
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Aluminum Foil



Before starting, preheat the oven to 450˚F.Wash and dry all produce. 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 from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.

Prep chicken

On a separate cutting board, pat chicken dry with paper towels. Season with salt and Lemon-Pepper Seasoning.

Cook chicken

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Transfer 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 chicken. Divide salad and chicken between plates. Top chicken with yogurt sauce. Sprinkle remaining feta over top.