Cheesy Hasselback Chicken Breast
with Chargrilled Capsicum Relish & Roast Veggie Toss- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Traces of Tree Nuts
- Eggs
- Almond
- Macadamia
- Cashew
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.
Ingredients
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 present: Tree Nuts, Eggs.)
1 packet
Cheddar cheese
(Contains: Milk;)
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
tbs
olive oil
¼ tsp
salt
1 tsp
vinegar (white wine or red wine)
Utensils
Cooking Steps
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.
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.
While the veggies are roasting, place the chicken breast on a second oven tray lined with baking paper. Cut deep slits into the chicken breast at 1cm intervals, taking care to not slice all the way through. Stuff the slits 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's no longer pink inside.
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!
Divide the cheesy hasselback chicken and roast veggie toss between plates. Serve with the creamy pesto dressing.
