Smart Greek Chicken
with Lemony Roasted Potatoes and Feta Snap Peas- Milk
- Milk
- Sulphites
- Wheat
- Tree nuts
- Triticale
- Mustard
- Soy
- Sesame
- Peanuts
- May contain traces of allergens
Ingredients: Red potato • Chicken breasts • Sugar snap peas • Lemon • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Parsley • Garlic salt (salt, garlic powder, silicon dioxide) • Garlic.
Ingredients
2 unit(s)
Chicken Breasts
1 unit(s)
Garlic, cloves
7 g
Parsley
400 g
Red Potato
1 unit(s)
Lemon
227 g
Sugar Snap Peas
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 tbsp
Yogurt Sauce
(Contains: Milk)
4 g
Garlic Salt
(May be present: Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Pepper*
0.06 tsp
Salt*
Nutrition facts
Cooking Steps
- Before starting, preheat the oven to 450°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch cubes.
- To an unlined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 22-25 min, flipping halfway through, until tender and golden.
- Meanwhile, pat pork dry with paper towels. Season with garlic salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp oil, then pork.
- Pan-fry for 2-3 min per side, until golden.
- Transfer pork to another unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Meanwhile, trim, then halve snap peas.
- Zest, then juice half the lemon (use whole lemon for 4 servings).
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat the same pan (from step 2) over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil and snap peas. Cook for 1-2 minutes, stirring occasionally, until tender-crisp.
- Add garlic. Cook for 1 min, stirring constantly, until fragrant.
- Season with salt and pepper.
- Remove from heat, then stir in lemon zest and half the feta.
- Once potatoes are tender, remove from the oven, then add 1/2 tbsp (1 tbsp) lemon juice and half the parsley to the baking sheet.
- Toss gently to coat.
- Thinly slice pork.
- Divide pork, potatoes and snap peas between plates.
- Dollop yogurt sauce over pork.
- Sprinkle remaining feta and parsley over everything.
