Get ready to meet the chicken 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 sweet roasted veggies and creamy pesto dressing, this is definitely a dinner worth staying in for.
chargrilled capsicum relish(May be presentTree Nuts, Egg)
shredded Cheddar cheese(ContainsMilk)
baby spinach leaves
creamy pesto dressing(ContainsMilk, Tree Nuts, Egg)
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato and beetroot (both unpeeled) into 1cm chunks. Slice the red capsicum into 1cm strips. Slice the brown onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the sweet potato, beetroot, capsicum and onion on 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. It's cooked when you can pierce it with a fork.
While the veggies are roasting, cut deep slices, taking care not to 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.
Bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet). TIP: Chicken is cooked through when it is no longer pink inside.
In a large bowl, combine the baby spinach leaves, roasted veggies, 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!
Divide the cheesy hasselback chicken and roast veggie toss between plates. Serve with the creamy pesto dressing.