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SuperQuick Roasted Chicken Breast and olive, roasted pepper Relish

SuperQuick Roasted Chicken Breast and olive, roasted pepper Relish

with lemony feta potatoes and broccoli

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Tags:

Quick

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

60 g

Mixed Olives

250 g

Diced Potatoes

6 g

Lemon-Pepper Seasoning

2 unit(s)

Garlic, cloves

7 g

Parsley

7 g

Dill

¼ cup

Feta Cheese, crumbled

125 g

Roasted Peppers

227 g

Broccoli

1 unit(s)

Lemon

Nutrition Values

Calories610 kcal

Fat19 g

Saturated Fat4.5 g

Carbohydrate70 g

Sugar14 g

Dietary Fiber11 g

Protein51 g

Cholesterol140 mg

Sodium1010 mg

Potassium2400 mg

Calcium200 mg

Iron6 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.

Utensils

•Medium Bowl

•Baking Sheet

•Large Non-Stick Pan

•Strainer

•Small pot

Cooking Steps

1

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
To a medium bowl, add broccoli, half the Lemon Pepper Seasoning, 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Pat chicken dry with paper towels. Season with salt and remaining Lemon Pepper Seasoning.

2

Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden. Transfer chicken to one side of an unlined baking sheet. Carefully wipe pan clean.
Place broccoli on the other side of the baking sheet.
Roast in the middle of the oven for 10-12 min, until chicken is cooked through.**

3

Roughly chop parsley.
Roughly chop dill.
Rough chop olives.
Strain roasted peppers.
Peel, then mince or grate garlic.
Zest, then juice half the lemon. Cut remaining lemon into wedges.

4

To the same large non-stick pan over medium-high, add 1 tbsp (2 tbsp) butter. When hot, add potatoes. Cook for 3-4 mins, until golden brown. Season with salt and pepper.
In a small pot over medium heat, add roasted peppers, olives, garlic and 2 tbsp (4 tbsp) oil. Cook for 2-3 mins.
Remove from heat, add half the parsley and half the dill, stir to combine.

5

Toss potatoes with remaining dill, remaining parsley, lemon zest and lemon juice.

6

Divide potatoes, broccoli and chicken between plates.
Spoon relish over top of chicken.
Sprinkle feta over potatoes.

Meal right image

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