Greek Breaded Chicken
with Sweet Potato Wedges and Chopped Salad
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
4 tbsp
Italian Breadcrumbs
(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain traces of: Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
1 unit(s)
Greek Yogurt
2 unit(s)
Mini Cucumber
1 unit(s)
Lemon
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
113 g
Baby Tomatoes
2 unit(s)
Sweet Potato
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Fish, Sulphites, Crustaceans, Mustard, Soy, Gluten, Milk, Sesame, Wheat)
6 g
Lemon-Pepper Seasoning
(May contain traces of: Sulphites, Peanuts, Triticale, Mustard, Tree nuts, Soy, Milk, Sesame, Wheat)
Not included in your delivery
¼ tsp
Sugar*
0.13 tsp
Salt*
3 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
