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Greek Breaded Chicken
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Greek Breaded Chicken

Greek Breaded Chicken

With Sweet Potato Fries and Chopped Salad

OPA! Greek-spiced chicken, savoury roasted sweet potato fries and DIY garlic tzatziki sauce! Don't forget the tomato, cucumber and feta chopped salad to round out this weeknight winner!

Tags:
Quick Prep
Family Friendly
Allergens:
Milk
Sesame
Soy
Gluten
Egg
Mustard
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

100 mL

Greek Yogurt

(Contains Milk)

132 g

Mini Cucumber

1 unit

Lemon

¼ cup

Feta Cheese, crumbled

(Contains Milk)

113 g

Baby Tomatoes

340 g

Sweet Potato

1 tbsp

Garlic Puree

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Lemon-Pepper Seasoning

(Contains Sulphites)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

½ tsp

Sugar*

0.13 tsp

Pepper*

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Nutrition Values

Calories800 kcal
Fat43 g
Saturated Fat8 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber10 g
Protein50 g
Cholesterol150 mg
Sodium870 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

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Large Non-Stick Pan
Large Bowl
Whisk
Box Grater
Zester
Small Bowl

Instructions

Cook sweet potato fries
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce.Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway.)

Prep chicken
2

Pat chicken dry with paper towels, then season with salt and pepper. Combine breadcrumbs and half the Lemon-Pepper Seasoning (use all for 4ppl) in a shallow dish. Coat chicken all over with mayo. Working with one chicken breast at a time, press both sides into breadcrumb mixture to coat completely.

Cook chicken
3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 3-4 min per side. Transfer to another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 12-14 min.

Finish prep and toss salad
4

While chicken bakes, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Halve tomatoes. Coarsley grate half the cucumber. Cut remaining cucumber into 1/4-inch rounds. Whisk 1/4 tsp lemon zest, 1/2 tbsp lemon juice and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Add tomatoes, cucumber rounds and feta. Season with salt and pepper, then toss to combine. Set aside.

Make tzatziki
5

Stir together yogurt, grated cucumber, remaining lemon juice and 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic puree in a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper.

Finish and serve
6

Divide chicken, sweet potato fries and salad between plates. Serve tzatziki on the side, for dipping. Serve lemon wedges alongside, if desired.