Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
For the marinated chicken:
1.
In a bowl, combine the sliced chicken breast with yogurt, oregano, paprika, and olive oil. Mix well to coat the chicken, then cover and let marinate for at least 10 minutes, preferably longer for more flavour.
2.
After marinating, grill or pan-cook the chicken over medium heat until thoroughly cooked, about 5-7 minutes per side depending on thickness.
For the potatoes:
1.
Preheat the oven to 200°C (400°F). Cut the potatoes into wedges. Toss with olive oil and oregano, then spread on a baking sheet.
2.
Roast the potatoes for 25-30 minutes, or until golden and cooked through, flipping halfway through for even browning.
For the tzatziki dip:
1.
In a bowl, combine the Greek yogurt, grated garlic clove, grated cucumber, and a crack of black pepper and salt. Mix well and refrigerate until ready to use.
Greek salad:
1.
Dice the tomato and cucumber and slice the olives in half. Toss together in a bowl.
To serve:
1.
Arrange a portion of the roasted potatoes, marinated chicken, Greek salad, and a dollop of tzatziki in a bowl. Top with 20g crumbled feta and 1/2 sliced red onion per serving.
For
1
M
I
For the marinated chicken:
150
g
Chicken breast, raw weight
20
g
Greek yogurt, 0-5%
1
tspn
Oregano
1
tspn
Paprika
1
tspn
Olive oil
For the wedges:
1
White potatoes, medium
1
tspn
Oregano
1
tspn
Olive oil
For the tzatziki dip:
30
g
Greek yogurt, 0-5%
1/2
Garlic clove, grated
1/3
Cucumber, grated
For the Greek salad:
1
Tomato, diced
1/3
Cucumber, diced
3
Green olives, sliced in half
To serve:
20
g
Feta, 20g per portion
1/2
Red onion, sliced, 1/2 per portion
Per Serving
Calories
520kcal
Fat
20g
Carbs
40g
Protein
47g
Fibre
6g
Made it?
Cancel
Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
For the marinated chicken:
1.
In a bowl, combine the sliced chicken breast with yogurt, oregano, paprika, and olive oil. Mix well to coat the chicken, then cover and let marinate for at least 10 minutes, preferably longer for more flavour.
2.
After marinating, grill or pan-cook the chicken over medium heat until thoroughly cooked, about 5-7 minutes per side depending on thickness.
For the potatoes:
1.
Preheat the oven to 200°C (400°F). Cut the potatoes into wedges. Toss with olive oil and oregano, then spread on a baking sheet.
2.
Roast the potatoes for 25-30 minutes, or until golden and cooked through, flipping halfway through for even browning.
For the tzatziki dip:
1.
In a bowl, combine the Greek yogurt, grated garlic clove, grated cucumber, and a crack of black pepper and salt. Mix well and refrigerate until ready to use.
Greek salad:
1.
Dice the tomato and cucumber and slice the olives in half. Toss together in a bowl.
To serve:
1.
Arrange a portion of the roasted potatoes, marinated chicken, Greek salad, and a dollop of tzatziki in a bowl. Top with 20g crumbled feta and 1/2 sliced red onion per serving.
For
1
M
I
For the marinated chicken:
150
g
Chicken breast, raw weight
20
g
Greek yogurt, 0-5%
1
tspn
Oregano
1
tspn
Paprika
1
tspn
Olive oil
For the wedges:
1
White potatoes, medium
1
tspn
Oregano
1
tspn
Olive oil
For the tzatziki dip:
30
g
Greek yogurt, 0-5%
1/2
Garlic clove, grated
1/3
Cucumber, grated
For the Greek salad:
1
Tomato, diced
1/3
Cucumber, diced
3
Green olives, sliced in half
To serve:
20
g
Feta, 20g per portion
1/2
Red onion, sliced, 1/2 per portion
Per Serving
Calories
520kcal
Fat
20g
Carbs
40g
Protein
47g
Fibre
6g
Made it?
Cancel
