Savoury Greek Chicken Breasts
with Warm Roasted Veggie, Feta & Olive Salad
Cooking time
20 minutes
Servings
2/4
Calories
520 /serving
It doesn’t take long to warm up to this take on Greek salad. Roasted to softness, cherry tomatoes, sweet pepper and shallot join cool cucumber, olives and feta under a quick vinaigrette. Drop in juicy slices of herby bronzed chicken, and drop the carb count for the night.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 1 Sweet pepper
- 140g Cherry tomatoes
- 1 Shallot (or onion)
- 1 Cucumber
- 30ml Red wine vinegar
- 30g Olives
- 30g Feta
- 7g Paprika & Oregano spices (garlic, paprika, beef broth powder (wheat and sulphites), salt, onion, dextrose, oregano, yeast extract, black pepper, canola oil, cellulose, thyme, parsley, cinnamon, nutmeg, citric acid)
Contains: Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
31 g
Saturated Fat
6 g
Sodium
720 mg
Total Carb
16 g
Sugars
9 g
Protein
43 g
Fibre
4 g
Preparation
Roast the vegetables
- Preheat the oven to 450°F.
- Peel and cut the shallot into ½ inch wedges.
- Halve, core and medium-dice the sweet pepper.
- On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, 6 to 8 min., until partially cooked.
- Stir and add the tomatoes. Roast, 2 to 4 min., until the sweet pepper is tender and the tomatoes and shallot have softened.
- Transfer to a large bowl.
Cook the chicken
- Meanwhile, pat the chicken dry; season with all but a pinch of the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the chicken* and cook, partially covered, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing.
Mise en place
- Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle.
- Roughly chop the olives.
Make the salad
- In a small bowl, make the vinaigrette by combining the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- To the bowl of vegetables, add the cucumber, olives, vinaigrette and cheese; toss well.
Plate your dish
- Divide the salad and chicken between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
