Cal Smart Lemon-Pepper Chicken Breast
with Fresh Salad
Inspired by the flavours of classic Greek cuisine, this lower-calorie dish pairs juicy lemon-pepper chicken breasts with Greek-style salad and creamy yogurt sauce.
Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
200 g
Green Bell Pepper
190 g
Tomato
56 g
Red Onion
56 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
45 mL
Yogurt Sauce
(Contains Milk)
30 g
Mixed Olives
(Contains Sulphites)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Lemon-Pepper Seasoning
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.06 tsp
Pepper*
½ tbsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450ËšF.Wash and dry all produce. Cut tomatoes into 1/2-inch pieces.Core, then cut pepper into 1/4-inch pieces.Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain, then roughly chop or tear olives into bite-sized pieces.
Add onions, vinegar, 2 tbsp (4 tbsp) water and 1/2 tbsp (1 tbsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Simmer, stirring often, until sugar dissolves and onions soften, 2-3 min. Remove from heat. Transfer onions, including pickling liquid, to a large bowl. Place in the fridge to cool.
On a separate cutting board, pat chicken dry with paper towels. Season with salt and Lemon-Pepper Seasoning.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.** Transfer to a plate. Cover loosely with foil and set aside to rest for 2-3 min.
Meanwhile, remove the bowl with pickled onions from the fridge. Stir in 1 tbsp (2 tbsp) oil. Add spinach, peppers, tomatoes, olives and half the feta. Season with salt and pepper, then toss to combine.
Thinly slice chicken. Divide salad and chicken between plates. Top chicken with yogurt sauce. Sprinkle remaining feta over top.
