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Cheesy Hasselback Chicken Breast

Cheesy Hasselback Chicken Breast

with Chargrilled Capsicum Relish & Roast Veggie Toss

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Get ready to meet the chicken dish of your dreams! With a cheesy crust and tasty pockets of chargrilled capsicum relish, every bite is a flavour bomb. Teamed with a medley of roasted veggies and creamy pesto dressing, this is definitely a dinner worth staying in for.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree NutsEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 unit

beetroot

1 unit

capsicum

1 unit

red onion

1 packet

chicken breast

1 tub

chargrilled capsicum relish

(May be presentTree Nuts, Egg)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

baby spinach leaves

1 packet

creamy pesto dressing

(ContainsMilk, Tree Nuts, Egg)

Not included in your delivery

tbs

olive oil

¼ tsp

salt

1 tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3010 kJ
Fat35.4 g
of which saturates9.9 g
Carbohydrate45.1 g
of which sugars24.3 g
Protein52.7 g
Sodium762 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato and beetroot (both unpeeled) into 1cm chunks. Slice the capsicum into 1cm-thick strips. Slice the red onion into 2cm wedges.

TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Add the sweet potato, beetroot, capsicum and onion to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

3

While the veggies are roasting, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and stuff with the chargrilled capsicum relish. Season with a generous pinch of salt and pepper, then sprinkle with the shredded Cheddar cheese.

4

Bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet).

TIP: Chicken is cooked through when it's no longer pink inside.

5

In a large bowl, combine the roasted veggies, baby spinach leaves, a drizzle of olive oil and the vinegar. Season to taste with salt and pepper and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp!

6

Divide the cheesy hasselback chicken and roast veggie toss between plates. Serve with the creamy pesto dressing.