Cheesy Hasselback Chicken Breast

Name: Cheesy Hasselback Chicken Breast with Chargrilled Capsicum Relish & Roast Veggie Toss
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: tbs olive oil; 2 unit sweet potato; 1 unit beetroot; 1 unit capsicum; 1 unit red onion; ¼ tsp salt; 1 packet chicken breast; 1 tub chargrilled capsicum relish; 1 packet Cheddar cheese; 1 bag baby spinach leaves; 1 tsp vinegar (white wine or red wine); 1 packet creamy pesto dressing

with Chargrilled Capsicum Relish & Roast Veggie Toss

Get up to $200 off!

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:

Not Suitable for Coeliacs

Allergens:

Milk

•Eggs

•Walnut

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

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 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)

Nutritional Values

per serving

Calories3010 kcal

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

•Baking Paper

•Baking Tray

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!