Butterflied Chicken

Name: Butterflied Chicken with Leek, Fetta & Rosemary Potatoes
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: 400 g sweet potato; ½ packet green beans; 2 tbs butter; 1 bunch rosemary; 2 fillet free range chicken breast; 1 tbs olive oil; 1 leek; 1 block fetta cheese; ¼ sachet chilli flakes; ½ lemon

with Leek, Fetta & Rosemary Potatoes

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A few simple touches in this meal make it something really special. Finishing the butterflied chicken breast with sweet sautéed leek and sharp creamy fetta allows it to absorb all of those lovely flavours and stay nice and moist to boot. Meanwhile rosemary (our fave!), gives the sweet potatoes a rich aromatic quality.

Allergens:

Milk

The quantities provided above are averages only.

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.

Preparation Time40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

400 g

sweet potato

½ packet

green beans

1 bunch

rosemary

2 fillet

free range chicken breast

leek

1 block

fetta cheese

(Contains: Milk;)

¼ sachet

chilli flakes

lemon

Not included in your delivery

2 tbs

butter

(Contains: Milk;)

1 tbs

olive oil

Nutritional Values

per serving

Calories2690 kcal

Fat35.3 g

of which saturates15.9 g

Carbohydrate30.4 g

of which sugars3.1 g

Protein48.8 g

Sodium437 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Knife

•Chopping board

•Strainer

•Saucepan

•Baking Tray

•Baking Paper

•Pan

Cooking Steps

Preheat the grill to a high heat. To prepare the ingredients, chop the sweet potatoes into 3 cm chunks (unpeeled). Trim and halve the green beans, and finely chop the rosemary leaves. Slice the chicken breast in half horizontality, finely slice the leek, crumble the fetta cheese, and slice the lemon into wedges.

Place the sweet potato in a large saucepan of cold salted water. Bring the potato to the boil and cook for 15 minutes, or until soft when pricked with a fork. Add the green beans in the last 2 minutes of the cooking time. Drain and return the sweet potato and beans back to the saucepan. Toss with the butter and rosemary. Season with salt and pepper. Set aside.

Meanwhile, lay the chicken breast on a lined oven tray. Rub the chicken with half the olive oil. Season with salt and pepper. Place the tray under the grill on the highest shelf for 10 minutes, turning half way, until the chicken is just cooked through. Remove the chicken from under the grill.

While the chicken is in the grill, heat the remaining olive oil in a medium frying pan. Add the leek, and cook for 8 minutes, or until soft and sweet. Remove from the heat. Add the crumbled fetta cheese to the leek and season to taste with pepper. Spoon the fetta, leek and chilli flakes (if using) on top of the chicken breast and return the chicken to the grill for 1-2 minutes, or until crispy.

To serve, divide the chicken, sweet potato, green beans and lemon wedges between plates. Enjoy!