Lemon Garlic Chicken

Name: Lemon Garlic Chicken with Greek Potato Salad
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 450 Grams of Potatoes; 170 Grams of Natural yogurt; 1 Piece of Green apple; 40 Grams of Spring onion; 15 Grams of Fresh parsley; 50 Grams of Feta cheese; 6 Grams of Dijon mustard; 15 ML of White balsamic vinegar; 5 Grams of White sugar; 1 Tbsp of Olive oil; 1 Tsp of Salt; 20 Grams of Capers; 1 Tsp of Black pepper; 400 Grams of Chicken breast; 2 Piece of Garlic cloves; 1 Piece of Lemon; 2 Grams of Cumin powder; 2 Grams of Dried oregano; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 150 Grams of Cherry tomatoes

with Greek Potato Salad

Who can resist a flavour-packed potato salad! Try our take on it, Greek style, with tangy green apples paired with salty feta and capers.

141 Reviews

Cals 600 · Prot 63 · Carbs 65 · Fat 11

Tips for Kids

Calorie Smart

45 min

Lemon Garlic Chicken with Greek Potato Salad

Who can resist a flavour-packed potato salad! Try our take on it, Greek style, with tangy green apples paired with salty feta and capers.

141 Reviews

Cals 600 · Prot 63 · Carbs 65 · Fat 11

Tips for Kids

Calorie Smart

Ingredients

Potato salad

Potatoes

450 Grams

Natural yogurt 4*

170 Grams

Green apple

1 Piece

Spring onion

40 Grams

Fresh parsley

15 Grams

Feta cheese 4*

50 Grams

Dijon mustard 13*

6 Grams

White balsamic vinegar 14*

15 ML

White sugar

5 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Capers

20 Grams

Black pepper

0.5 Tsp

Chicken

Chicken breast

400 Grams

Garlic cloves

2 Piece

Lemon

1 Piece

Cumin powder

2 Grams

Dried oregano

2 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Cherry tomatoes

150 Grams

Allergens

*4 Milk, *13 Mustard, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2511 / 600
Fats (g)	10.7
of which saturated (g)	4.9
Carbohydrates (g)	65
of which sugars (g)	24.8
Fibers (g)	13
Proteins (g)	62.9
Salt (g)	3.9

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Boil potatoes

Preheat the oven to 200°C/180°C fan.
Bring a large pot of salted water to the boil.
Peel and chop the potatoes into bite-sized pieces.
Add them to the pot. Cook for 15-20 min or until tender-firm.
Drain and pour onto a tray or a large piece of baking paper to cool.

Tip! Don't overcook the potatoes. Otherwise they will break too much when you are mixing your potato salad.

2 Marinate chicken

Meanwhile, peel and finely mince the garlic.
Slice the lemon into wedges.
In a large bowl, combine the chicken with 1 Tbsp of natural yogurt (reserving the rest for the potato salad), garlic, juice from half of the lemon wedges, cumin, oregano, a drizzle of oil, salt and pepper.
Mix well.
Set aside to marinate.

Tip! If cooking for kids, reserve some of the chicken, coat it with oil and season with a pinch of salt. Bake separately.

3 Prep vegetables

Halve the apples, remove the stem and core.
Chop them into small cubes.
Thinly slice the spring onion.
Pick and roughly chop the parsley.
Slice the cherry tomatoes in half.

Tip! If cooking for kids, reserve some apple slices and cherry tomatoes to serve separately.

4 Bake

Add the marinated chicken onto a lined oven tray.
Bake in the oven for 15-20 min or until cooked through.
After baking, let the chicken rest for 5 min before slicing.

Tip! The resting of the chicken sets the meat's juices and allows the fibres to relax, leaving the end result more tender and your plate less messy.

5 Make potato salad

Meanwhile, in a large bowl, combine the natural yogurt, crumbled feta cheese, dijon mustard, white balsamic vinegar, sugar and a drizzle of oil with a pinch of salt.
Whisk until smooth.
Fold in the cooled potato cubes, parsley, apples, capers and most of the spring onion (reserving the rest for garnish).
Season the potato salad with salt and pepper to taste.

Tip! If cooking for kids, reserve some boiled potato cubes to serve separately.

6 Serve

Serve the Lemon Garlic Chicken with Greek Potato Salad and cherry tomatoes on the side.
Garnish with the remaining spring onion and any remaining lemon wedges.