Upgrade your weeknight dinner by whipping up this fuss-free traybake, complete with all the trimmings. The salad works a treat with the cheesy tomato topping, providing some sweetness and acidity to cut the richness.
This recipe is under 650kcal 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.
1 packet
chicken breast
1 packet
tomato paste
1 bag
chopped potato
1
carrot
1 bag
mixed salad leaves
1 packet
mayonnaise
(Contains Egg;)
1 packet
garlic paste
1
cucumber
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Aussie spice blend
olive oil
1 drizzle
vinegar (balsamic or white wine)
• Preheat oven to 240°C/220°C fan-forced. • In a medium bowl, combine tomato paste, garlic paste and a drizzle of olive oil. Add chicken breast, then turn to coat. Season with salt and pepper. • Place chicken on a lined oven tray. Top with shredded Cheddar cheese.
Little cooks: Help out by sprinkling the cheese over the chicken.
• On a second lined oven tray, spread out chopped potato. Drizzle with olive oil, sprinkle with Aussie spice blend and season. Toss to coat. • Bake potato until is tender, 20-25 minutes. • When the potato has 15-20 minutes remaining, add the tray with chicken breast to the oven and bake until cooked through, 15-20 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, thinly slice cucumber into half-moons. Grate carrot. • In a second medium bowl, combine a drizzle of the vinegar and olive oil. Season, then add cucumber, carrot and mixed salad leaves. Toss to combine.
Little cooks: Lend a hand by tossing the salad.
• Divide cheesy tomato chicken, Aussie-spiced potatoes and salad between plates. • Serve with mayonnaise. Enjoy!