Greek Chicken with Roasted Mushrooms and Tzatziki
Ready in 25 minutes
• Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 16, 2018.
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 16, 2018.
Ingredients
VEGGIES
- 1 red onion, thinly sliced
- 1 punnet mushrooms, sliced or quartered
LENTILS
- 1 can brown lentils, drained and rinsed
- 2 tomatoes, diced 1-2cm
- 1/3 bag baby kale
- 80g Greek dressing
- ½ bunch mint, chopped
CHICKEN
- 550g lean chicken breast steaks
- 1 pack chicken spice
TO SERVE
- 80g tzatziki dressing
- 50g feta cheese
Steps
-
Preheat oven to 230ºC.
-
Prep & cook veggies. Toss onion and mushrooms on a lined oven tray with 1 tsp oil. Season and roast for 10-12 minutes, turning once, until tender.
-
Prep lentils. In a large bowl, combine all lentils ingredients with ½ tsp salt.
-
Prep & cook chicken. Heat 1 tsp oil in a large frypan on medium-high heat. Pat chicken dry, rub with chicken spice and season. Cook chicken for 2-4 minutes each side (depending on thickness), or until cooked through. Set aside, covered.
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Finish lentils. Once veggies are cooked, add to bowl with lentils. Toss well to combine and season.
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Finish chicken. Slice chicken thickly, reserving any resting juices (if desired).
-
To serve, spoon lentils and veggies onto plates and top with chicken. Drizzle over resting juices and tzatziki dressing and crumble over feta.
Nutritional Information
Energy |
1781 kj 426 kcal |
---|---|
Protein | 41.0g |
Carbohydrate | 17.6g |
Fat | 21.9g |