Oregano Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Oregano Chicken

Oregano Chicken

with Green Beans and Olives

Simple, clean flavours are the highlight of this Mediterranean-inspired recipe. Fragrant oregano and briny olives really brighten up this dish!

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount
Chicken Breasts

340 g

Chicken Breasts

Yukon Potato

340 g

Yukon Potato

Red Onion

113 g

Red Onion

Green Beans, trimmed

170 g

Green Beans, trimmed

Green Olives

60 g

Green Olives

Oregano

14 g

Oregano

Garlic

2 clove

Garlic

Lemon

1 unit

Lemon

Honey

1 tsp

Honey

Not included in your delivery

Oil*

unit

Oil*

sideBannerName

Nutrition Values

/ per serving
Energy (kJ)1996 kJ
Calories477 kcal
Fat11 g
Saturated Fat2 g
Carbohydrate52 g
Sugar10 g
Dietary Fiber9 g
Protein46 g
Cholesterol99 mg
Sodium613 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Bowl
Large Pan

Cooking Steps

1

Preheat the oven to 425°F. (To roast the veggies.) Start prepping when the oven comes to temperature.

2

Prep: Wash and dry all produce. Cut the potatoes into 1/2-inch cubes. Mince or grate the garlic. Finely chop 4 tsp oregano leaves (double for 4 people.) Zest, then juice the lemon.

Roast the veggies
3

Roast the veggies: Toss the potatoes, red onion, green beans and olives with a drizzle of oil on a baking sheet. Sprinkle with 1/3 of the oregano. Roast in the centre of the oven, stirring halfway through cooking, until the veggies are golden-brown, 25-28 min.

Make the marinade
4

Meanwhile, in a medium bowl, stir the garlic, lemon zest, half the lemon juice and half of the leftover oregano. Season with salt and pepper. Add the chicken breasts and toss to coat.

Cook the chicken
5

Cook the chicken: Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Transfer the chicken to a plate.

6

Make the pan sauce: In the same pan, add the honey, remaining oregano, remaining lemon juice and 1/2 cup water (double for 4 people.) Cook, stirring and scraping the brown bits from the bottom of the pan, until it comes to a simmer, 1-2 min.

7

Finish and serve: Divide the chicken with the roasted veggies between plates. Drizzle the pan sauce over the chicken and veggies (if desired.) Enjoy!

Meal right image

Explore Similar Recipes

Meal left image