with Cherry Tomato Salad & Cheesy Roast Potato Bites
With its mild, slightly sweet flavour and firm texture, chicken works a treat with our Aussie spice blend and tastes even better with Parmesan-y roast potatoes. Serve with a simple salad for added texture and to balance out the richness.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Aussie spice blend
Spinach Rocket & Fennel Mix
Balsamic Vinaigrette Dressing
Not included in your delivery
• Preheat oven to 240°C/220°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until just tender, 15-20 minutes. • Remove tray from oven. Sprinkle potato with Parmesan cheese. Roast until golden and crispy, a further 5 minutes.
TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, halve snacking tomatoes. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • When potato has 10 minutes remaining, rub both sides of chicken with Aussie spice blend and a good pinch of pepper. • In a large frying pan, melt the butter over medium-high heat. Cook chicken steaks until cooked through (when no longer pink inside), 3-6 minutes each side.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a medium bowl, add balsamic vinaigrette, snacking tomatoes and spinach, rocket & fennel mix. • Toss to coat.
• Divide Aussie-spiced chicken, cheesy roast potatoes and tomato-rocket salad between plates. • Serve with mayonnaise. Enjoy!