This Greek-inspired dish combines fresh flavours with easy prep! You'll mix chicken breast strips in a herby yoghurt marinade and grill until perfectly tender. Served with buttery potatoes, green beans and a zingy tomato & mint salad to the side – what a Bank Holiday winner! (Gluten-free, suitable for coeliacs.)
Prep Time
30 min
Cuisine
Greek
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1 natural yoghurt pot (80g)<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
287 kJ 68 kcal
1432 kJ 338 kcal
Fat of which saturates
0.9 g 0.4 g
4.3 g 1.8 g
Carbohydrate of which sugars
7.3 g 1.7 g
36.5 g 8.4 g
Fibre
1.4 g
6.9 g
Protein
8.7 g
43.4 g
Salt
0.06 g
0.28 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
1 garlic clove
garlic
125g cherry tomatoes
cherry tomatoes
1 large British chicken breast fillet
chicken breast fillet (100%)
1 tbsp dried oregano
dried oregano
5g mint
mint(100%)
300g waxy potatoes
potato
80g trimmed fine green beans
trimmed fine green beans
1 natural yoghurt pot (80g)
Organic whole milk natural yoghurt (100%) (milk)
Allergens
Allergens highlighted by † (milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the grill to high
Boil a kettle
Chop the waxy potatoes into bite-sized pieces
Add the chopped potatoes to a pot of plenty of boiled water with a pinch of salt and bring to the boil over a high heat
Once boiling, cook for 15 min or until almost fork tender (approx. step 7)
2
Meanwhile, peel and finely chop (or grate) the garlic
Add the chopped garlic to a large bowl with the natural yoghurt, dried oregano, 1 tbsp [2 tbsp]olive oil and the juice of 1/2 [1]lemon
Season with a generous pinch of salt and pepper and give everything a good mix up – this is your herby marinade
3
Meanwhile, cut the chicken breast[s] into strips and add them to the herby marinade
Give everything a good mix up and set aside
4
Meanwhile, cut the cherry tomatoes into quarters
Strip the mint leaves from their stalks and chop them finely, discard the stalks
5
Add the chopped tomatoes and mint to a bowl with a generous drizzle of olive oil and the juice of 1/4 [1/2] a lemon
Season with a pinch of salt and give everything a good mix up – this is your tomato salad
6
Add the chicken strips to a baking tray and spoon over any remaining marinade
Put the tray under the grill for 7-10 min or until the chicken is cooked through (no pink meat!) and beginning to brown – this is your grilled Greek-style chicken
7
Meanwhile, chop the green beans in half
Once the potatoes are almost cooked, add the chopped green beans to the pot and cook for a further 3-4 min under the beans are tender with a bite
Once done, drain and return to the pot with a knob of butter and a pinch of salt
Cut any remaining lemon into wedges
8
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