Keep your chicken fillets tender and full of flavour by baking them in a rich tomato sauce covered with shredded Cheddar cheese. With a melted, gooey top and lots of colourful veggies on the side, this chicken dinner will win over the whole family!
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.
flaked almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
shredded Cheddar cheese(ContainsMilk)
brown sugar(May be present Milk, Peanuts, Sesame, Soy, Gluten, Tree Nuts)
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, finely chop the garlic (or use a garlic press). Pick and slice the basil leaves. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breast on both sides with salt and pepper. When the pan is hot, add the chicken and cook until golden, 2 minutes each side. Transfer to a large baking dish. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and dried oregano (1/4 sachet for 2 people / 1/2 sachet for 4 people) and cook until fragrant, 1 minute. Add the diced tomatoes (see ingredients list), basil, brown sugar and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 3-4 minutes.
Pour the tomato sauce over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese and bake until the chicken is just cooked through, 6-10 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside. TIP: For the low-calorie option, use 1/2 the shredded Cheddar cheese.
While the chicken is baking, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Add the green beans and carrot and a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper.
Divide the baked cheesy tomato chicken between plates. Serve with the potatoes, beans and carrots. Sprinkle with the flaked almonds.