Greek Breaded Chicken
with Sweet Potato Fries and Chopped Salad- Milk
- Sesame
- Soy
- Gluten
- Egg
- Mustard
- Sulphites
Greek-spiced chicken, savoury roasted sweet potato fries and DIY garlic tzatziki sauce are the stars of this dinner. Don't forget the tomato, cucumber and feta chopped salad to round out this weeknight winner!
Ingredients
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 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ tbsp
Greek Seasoning
(Contains: Sulphites)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
½ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
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! Cut sweet potatoes into 1/4-inch matchstick fries. 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.)
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.
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.
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. Peel, then mince or grate garlic. 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.
Stir together yogurt, grated cucumber, remaining lemon juice and 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper.
Divide chicken, sweet potato fries and salad between plates. Serve tzatziki on the side, for dipping. Serve lemon wedges alongside, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the tasty chicken, with several praising the tzatziki sauce and Greek-inspired flavors.
- Ease of prep: Reviewers found this meal quick and easy to prepare, though some struggled with cooking the sweet potato fries evenly.
- Suggestions: Consider adding extra seasoning to the sweet potato fries and adjusting garlic quantities in the tzatziki for more flavor.
- Portions: Some felt the sweet potato and salad portions were too small; others found the meal satisfying.
- Texture: For crispier results, watch fry cooking times closely and ensure chicken is well-coated in breadcrumbs before frying.
