made with Quick-Cook Potatoes
Ingredients: Chicken breast • Diced potatoes (potatoes, sodium metabisulphite) (sulphites) • Broccoli • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Parsley • Dill • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic.
Allergens
Utensils
Tags
Chicken Breasts
2 unit(s)
Mixed Olives
60 g
Diced Potatoes
250 g
Lemon-Pepper Seasoning
6 g
Garlic, cloves
2 unit(s)
Parsley
7 g
Dill
7 g
Feta Cheese, crumbled
0.25 cup
Roasted Peppers
125 g
Broccoli
227 g
Lemon
1 unit(s)
Oil*
4 tbsp
Salt*
0.33 tsp
Pepper*
0.13 tsp
Butter*
1 tbsp
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Cut broccoli into bite-sized pieces.
- To a medium bowl, add broccoli, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Pat chicken dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) oil and chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches, if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to one side of an unlined baking sheet.
- Carefully wipe the pan clean.
- On the other side of the baking sheet, arrange broccoli.
- Roast in the middle of the oven for 10-12 min, until chicken is cooked through and broccoli is tender-crisp.**
- Meanwhile, roughly chop parsley.
- Roughly chop dill.
- Drain, then roughly chop olives.
- Drain, then roughly chop roasted peppers.
- Peel, then mince or grate garlic.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Reheat the same pan (from step 2) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt. Add potatoes. Cook for 3-4 min, until golden-brown. Season with salt and pepper.
- Heat a small pot over medium. Add roasted peppers, olives, garlic and 2 tbsp (4 tbsp) oil. Cook for 1-3 min, until fragrant.
- Remove the pot from heat. Add half the parsley and half the dill, then stir to combine.
- To the pan with potatoes, add remaining dill, remaining parsley, lemon zest and lemon juice. Toss to combine.
- Divide potatoes, broccoli and chicken between plates.
- Spoon herby relish over top of chicken.
- Sprinkle feta over top of potatoes.
910
kcal
Calories
52
g
Fat
12
g
Saturated Fat
71
g
Carbohydrate
14
g
Sugar
11
g
Dietary Fiber
51
g
Protein
155
mg
Cholesterol
1400
mg
Sodium
0.4
g
Trans Fat
2400
mg
Potassium
200
mg
Calcium
6
mg
Iron
