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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 difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

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, 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)0 kJ
Energy (kJ)3010 kJ
Fat35.4 g
of which saturates9.9 g
Carbohydrate45.1 g
of which sugars24.3 g
Dietary Fibre0 g
Protein52.7 g
Cholesterol0 mg
Sodium762 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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, 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.

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.