Chicken with Greek Salsa

5 steps

Prep:2h 15minCook:25min

Don't forget marinating time.

Updated at: Wed, 16 Aug 2023 23:52:00 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1005.6 kcal (50%)

Total Fat70 g (100%)

Carbs33.8 g (13%)

Sugars8.1 g (9%)

Protein60.7 g (121%)

Sodium1243 mg (62%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.5lemon

Juice of

2 Tbspolive oil

plus more for cooking

2 tspfresh dill

For the salad

0.5juice of lemon

3 Tbspolive oil

½ tspdijon mustard

1 tsphoney

1 tspfresh dill

2tomatos

medium

1cucumber

peeled, deseeded & chopped

120gfeta

cubed

salt

pepper

To serve

200gnew potatoes

steamed

Instructions

Step 1

Combine the lemon juice, olive oil, garlic, dill, salt & pepper in a small bowl. Place the chicken breasts into a resealable plastic bag and pour over the marinade, turning to coat. Marinate for 30 mins at room temp or up to 2hr in the fridge.

Step 2

Heat a bit more olive oil in a frying pan over a medium-high heat. Add the chicken and cook for 2-3 mins until golden.

Step 3

Flip the chicken, reduce the heat to medium-low and cover with a lid. Cook for 10-15mins until cooked throughout. Meanwhile steam the potatoes

Step 4

Transfer the chicken to a plate, cover loosely with aluminium foil and leave to rest 5-10 mins.

Salad

Step 5

Whisk the lemon juice, olive oil, mustard, honey & dill in a bowl. Add the tomatos, cucumber & feta and toss to coat. Serve the salad alongside the chicken and the steamed potatoes.