HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCal Smart Lemon Pepper Chicken Breasts
Cal Smart Lemon-Pepper Chicken Breasts

Cal Smart Lemon-Pepper Chicken Breasts

with Fresh Salad

Custom recipe
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Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy lemon-pepper chicken with Greek-style salad and creamy tzatziki.

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

Tags:SpicyCalorie 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 difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 tbsp

Lemon-Pepper Seasoning

113 g

Baby Tomatoes

30 g

Mixed Olives


56 g

Red Onion

56 g

Baby Spinach

2 tbsp

Red Wine Vinegar


¼ cup

Feta Cheese, crumbled


200 g

Green Bell Pepper

56 mL



Not included in your delivery

2 tbsp


0.13 tsp


0.06 tsp


½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories500 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate18 g
Sugar9 g
Dietary Fiber4 g
Protein45 g
Cholesterol126 mg
Sodium777 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.
Utensilsarrow down iconarrow down icon
Large Bowl
Small pot
Measuring Spoons
Paper Towel
Baking Sheet
Large Non-Stick Pan
Parchment Paper
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Quarter tomatoes. 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 water and 1/2 tbsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, 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 chicken 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 oil (dbl for 4 ppl), 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 chicken 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 oil (dbl for 4 ppl). 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 tzatziki. Sprinkle remaining feta over top.