Greek-Inspired Breaded Chicken Breast
with Garlic-Feta Cucumber Salad- Barley
- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Egg
- Mustard
- Egg
- May contain traces of allergens
- Sulphites
- Wheat
- Mustard
- Crustaceans
- Fish
- Milk
- Sesame
- Soy
- Tree nuts
- Peanuts
Greek-spiced chicken, savoury roasted potato wedges and tzatziki sauce are the stars of this dinner. A side of garlic-feta cucumber salad rounds out this Mediterranean flavour feast!
Ingredients
2 unit(s)
Chicken Breasts
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: Egg)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 unit(s)
Russet Potato
1 unit(s)
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Lemon-Pepper Seasoning
(May contain traces of: Sulphites, Wheat, Mustard, Milk, Sesame, Soy, Tree nuts, Peanuts)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Mini Cucumber
1 tbsp
White Wine Vinegar
(May contain traces of: Egg, Sulphites, Wheat, Mustard, Fish, Milk, Sesame, Soy)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut potatoes into 1/4-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway.)
- Meanwhile, pat chicken dry with paper towels, the cut into 1-inch wide strips. Season with salt and pepper.
- Combine breadcrumbs and half the Lemon-Pepper Seasoning in a shallow dish.
- Coat chicken all over with mayo.
- Working with one chicken tender 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, then chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side.
- Transfer chicken to another parchment-lined baking sheet.
- Bake in the top of the oven until cooked through, 8-10 min.**
- Carefully wipe the pan clean.
- Meanwhile, cut cucumber into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- Whisk together, vinegar, remaining Lemon-Pepper Seasoning, 1/8 tsp (1/4 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add cucumber and feta, then toss to combine.
- Divide chicken, potato wedges and feta-cucumber salad between plates.
- Dollop yogurt sauce over chicken.
If you've opted to get chicken breasts, cut into 1-inch wide strips, then prep and cook them in the same way the recipe instructs you to prep and cook the chicken breast tenders.
