Calorie-Conscious Greek-Style Chicken

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs zucchini
• 1clove garlic
• 1pcs lemon
• 380g three bean mix
• 1bunch dill
• 5g mint and garlic seasoning
• 300g free-range chicken breast fillet
• 50g baby spinach leaves
• 50g feta
• 15ml olive oil
• 10ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Halve the carrot and zucchini lengthwise, then slice on an angle. Crush or finely chop the garlic. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Drain and rinse the beans. Pick the dill sprigs, discarding the stems.
2. Step 2 — Prep chicken
   Put half the mint and garlic seasoning and 2 tsp olive oil in a large bowl. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Add the chicken to the seasoned oil and turn to coat.
3. Step 3 — Cook chicken
   Heat a medium frypan over medium-high heat. Cook the chicken, turning regularly, for 4-8 mins until golden and cooked through. Remove from the pan and rest for 3 mins.
4. Step 4 — Cook vegetables and beans
   Meanwhile, heat 2 tsp olive oil in a large frypan over medium-high heat. Add the carrot, garlic and lemon zest and cook, stirring occasionally, for 4-6 mins until the carrot is slightly softened. Add the zucchini and beans and cook, stirring, for 1-2 mins until heated through.
5. Step 5 — Add spinach
   Add the spinach, remaining mint and garlic seasoning and 1 tbs water to the bean mixture, cover and cook for 2 mins or until the spinach is just wilted. Remove the pan from the heat. Add half the dill and 2 tsp lemon juice*, season with pepper and stir well to combine.
6. Step 6 — Slice chicken and serve
   Slice the chicken. Divide the chicken and bean mixture among plates. Crumble over the feta, scatter with the remaining dill and drizzle with a little extra virgin olive oil, if desired. Serve with the lemon wedges.

Allergens

Soy, Sulphites, Milk