Greek Style Lemon and Herb Chicken Salad
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Greek Style Lemon and Herb Chicken Salad

Greek Style Lemon and Herb Chicken Salad

with Roast Potatoes and Pumpkin Seeds

Go for gold in the kitchen with our Olympic Games inspired menu! Tuck into this Greek Style Lemon and Herb Chicken Salad whilst you're watching Paris 2024 for a winning dinnertime. It's loaded with the flavours of Greece - lemon and garlic chicken, salty cheese and fresh salad greens.

Calorie Smart
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes


serving amount

450 grams


1 sachet(s)

Roasted Spice and Herb Blend

½ unit(s)


1 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

1 unit(s)

Medium Tomato

50 grams

Greek Style Salad Cheese

(Contains Milk)

10 grams

Dijon Mustard

(Contains Sulphites, Mustard)

50 grams

Baby Leaf Mix

15 grams

Pumpkin Seeds

Not included in your delivery

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

1 tbsp



Nutritional information

Energy (kJ)2548 kJ
Energy (kcal)609 kcal
Fat21.3 g
of which saturates6.3 g
Carbohydrate59.7 g
of which sugars12.9 g
Protein50.7 g
Salt1.44 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Roast the Potatoes

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, sprinkle over half the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.

Seasoning Time

While the potatoes roast, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Lay the chicken on a baking tray and drizzle with olive oil. Season with salt and pepper, then scatter over the garlic, lemon zest and remaining roasted spice and herb blend.

Turn to coat in the seasonings.

Cook the Chicken

Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT:  Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Finish the Prep

While everything roasts, cut the tomato into 1cm pieces.

Cut the Greek style salad cheese into 1cm cubes.

Mix Things Up

Squeeze the lemon juice (see ingredients for amount) into a large bowl.

Add the Dijon mustard, sugar and olive oil for the dressing (see pantry for both amounts). Season, then mix together until well combined.

Stir the tomato chunks into the dressing.

When the potatoes are ready, add them to the tomato chunks, along with the baby leaf mix, Greek style salad cheese and half the pumpkin seeds. Toss everything together to dress it.

Assemble your Salad

When the chicken is ready, drizzle over the honey (see pantry for amount) and turn so it is evenly glazed.

Cut each chicken breast widthways into 1cm slices. Share the salad between your bowls.

Lay the sliced chicken on top and sprinkle over the remaining pumpkin seeds.