Easy Lemon Pepper Chicken
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Easy Lemon Pepper Chicken

Easy Lemon Pepper Chicken

with Sesame Potato Chunks & Crumbly Cheese Salad

This lemon pepper spiced chicken is a simple combination that has been tried-and-tested and never fails to deliver a tender and flavoursome result. Served alongside sesame-roasted potatoes, this dish is sure to be a hit.

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Calorie Smart
Allergens:
Sesame
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3

potato

1 sachet

sesame seeds

(Contains Sesame; )

1

lemon

1

tomato

1 packet

chicken breast

1 sachet

lemon pepper spice blend

1 bag

salad leaves

½ block

Greek salad cheese/feta cheese

(Contains Milk; )

2 clove

garlic

1

cucumber

Not included in your delivery

olive oil

1 tbs

honey

1 drizzle

balsamic vinegar

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Nutrition Values

/ per serving
Energy (kJ)2123 kJ
Fat19.1 g
of which saturates5.5 g
Carbohydrate39.7 g
of which sugars11 g
Protein39.8 g
Sodium352 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato, sesame seeds and a drizzle of olive oil on a lined oven tray. Season with salt and pepper. Toss to coat, then bake until tender, 20-25 minutes. Meanwhile, zest the lemon to get a pinch, then slice into wedges. Finely chop the garlic. Thinly slice the cucumber into half-moons. Slice the tomato into thin wedges

2
2

Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Add the lemon pepper spice blend and garlic to the chicken and cook, stirring, until fragrant, 1-2 minutes. Remove from the heat, then add a squeeze of lemon juice and the honey. Season and toss until well coated, 30 seconds.

TIP: The chicken is cooked through when it's no longer pink inside.

3
3

In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Add the cucumber, tomato and mixed salad leaves. Season and toss to coat. Set aside. Add a squeeze of lemon juice and the lemon zest to the sesame potato chunks and toss to combine.

TIP: Omit the lemon zest from the potato if you're not a fan!

4
4

Divide the lemon pepper chicken, sesame potato chunks and salad between plates. Crumble the cheese (see ingredients) over the salad. Serve with any remaining lemon wedges.