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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar(ContainsSulphites)
Feta Cheese, crumbled(ContainsMilk)
Green Bell Pepper
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.