Greek Chicken with Roasted Mushrooms and Tzatziki

Greek Chicken with Roasted Mushrooms and Tzatziki

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 16, 2018.
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If you don’t want to turn the oven on, simply cook the onion and mushrooms in the same pan that you used to cook the chicken. Just wipe it out first. If you prefer the kale to be more cooked, add it to the veggies in the oven, when they have had 6-7 minutes left. Cook as normal for the remaining time stated.

Ingredients

VEGGIES

  • ½ red onion, thinly sliced
  • ½-1 punnet mushrooms, sliced or quartered

LENTILS

  • ½ can brown lentils, drained and rinsed
  • 1 tomato, diced 1-2cm
  • 1/3 bag baby kale
  • 40g Greek dressing
  • ½ bunch mint, chopped

CHICKEN

  • 275g lean chicken breast steaks
  • 1 tsp chicken spice

TO SERVE

  • 40g tzatziki dressing
  • 25g feta cheese

Steps

  1. Preheat oven to 230ºC.
  2. Prep & cook veggies. Toss onion and mushrooms on a lined oven tray with ¾ tsp oil. Season and roast for 10-12 minutes, turning once, until tender.
  3. Prep lentils. In a large bowl, toss together all lentils ingredients with a pinch of salt.
  4. Prep & cook chicken. Heat ½ tsp oil in a medium fry-pan on medium-high heat. Pat chicken dry, rub with chicken spice and season. Cook for 2-4 minutes each side (depending on thickness), or until cooked through. Set aside, covered.
  5. Finish lentils. Once veggies are cooked, add to bowl with lentils. Toss well to combine and season.
  6. Finish chicken. Slice chicken thickly, reserving any resting juices (if desired).
  7. 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 1817 kj
434 kcal
Protein 41.6g
Carbohydrate 17.6g
Fat 22.5g