Greek Style Lemon and Herb Chicken Salad
with Roast Potatoes and Pumpkin Seeds
Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Greek Style Lemon and Herb Chicken Salad whilst you're watching Paris 2024 for a winning dinnertime. It's loaded with the flavours of Greece - lemon and garlic chicken, salty cheese and fresh salad greens.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
½ unit(s)
Lemon
1 unit(s)
Garlic Clove
2 unit(s)
British Chicken Breasts
1 unit(s)
Medium Tomato
50 grams
Greek Style Salad Cheese
(Contains Milk)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
50 grams
Baby Leaf Mix
15 grams
Pumpkin Seeds
Not included in your delivery
1 tsp
Sugar for the Dressing
2 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, sprinkle over half the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
While the potatoes roast, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
Lay the chicken on a baking tray and drizzle with olive oil. Season with salt and pepper, then scatter over the garlic, lemon zest and remaining roasted spice and herb blend.
Turn to coat in the seasonings.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
While everything roasts, cut the tomato into 1cm pieces.
Cut the Greek style salad cheese into 1cm cubes.
Squeeze the lemon juice (see ingredients for amount) into a large bowl.
Add the Dijon mustard, sugar and olive oil for the dressing (see pantry for both amounts). Season, then mix together until well combined.
Stir the tomato chunks into the dressing.
When the potatoes are ready, add them to the tomato chunks, along with the baby leaf mix, Greek style salad cheese and half the pumpkin seeds. Toss everything together to dress it.
When the chicken is ready, drizzle over the honey (see pantry for amount) and turn so it is evenly glazed.
Cut each chicken breast widthways into 1cm slices. Share the salad between your bowls.
Lay the sliced chicken on top and sprinkle over the remaining pumpkin seeds.
Enjoy!
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