Lemon Garlic Chicken - with Radish and Avo Salad

Lemon Garlic Chicken - with Radish and Avo Salad

$39.99 ea
 
Serves: 4
Prep: 10 minutes
Cook: 35 minutes
 

COOKING INSTRUCTIONS

Click to Download

 

 


1. Preheat oven to 200°C. Peel and place the corn on a baking tray lined with baking paper. Place the chicken on top of the corn, then place tray into the preheated oven and cook for 35 mins.

 


 

2. Meanwhile, prep the tomatoes by cutting them into quarters, finely slice the radish using a knife or a mandolin. Set cut veg aside.
To make the avo dressing, peel and cut the avocado and add into a blender with a small handful of mixed leaves, ½ tub of yoghurt, 3 tbsp of the liquid brine from the feta cheese tub and a drizzle of olive oil.
Season with pepper, blend until smooth and set aside.

 

 
3. To make the salad, toss the salad leaves with half of the avocado dressing and layer the tomatoes, radish, and half of the feta cheese on top. 
 
 
 
4. After your chicken and corn have been roasting for 30 mins, place the broccolini into the same baking tray and cook together for the remaining 5 minutes.
Cut your chicken into 4 pieces, and serve with the roasted corn and broccolini, salad and the extra avo dressing.
 

WHAT'S IN THE BOX?


  • 1 Butterflied Chicken
  • 1 Bunch Broccolini
  • 1 Avocado
  • a Tub of Unsweetened Plain Yoghurt
  • 1 Punnet Mixed Leaves
  • 4 Kumato Tomatoes
  • 1 Bunch Radish
  • 1 Tub Feta
  • 2 Corn Cobs
 

WHAT YOU’LL NEED FROM YOUR PANTRY:


  • Olive Oil

 

ADD YOUR EXTRA PANTRY STAPLES & PAIRED WINES BELOW: