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Cheesy Tomato Chicken

Cheesy Tomato Chicken

with Golden Potatoes & Veggies

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Keep your chicken breasts tender and full of flavour by baking them in a rich tomato sauce and covered the whole thing with Cheddar. With a melted, gooey top and lots of colourful veggies on the side, this chicken dinner will win over the whole family!

Tags:Low Calorie
Allergens:Tree NutsMilk
Preparation Time
35 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

4 unit

potatoes

1 packet

slivered almonds

(ContainsTree Nuts)

2 clove

garlic

1 bunch

basil

1 packet

chicken breast

½ sachet

dried oregano

1 box

diced tomatoes

1 cube

vegetable stock

1 packet

shredded Cheddar cheese

(ContainsMilk)

1 bag

green beans

2 unit

carrot

Not included in your delivery

olive oil

2 tsp

brown sugar

20 g

butter

(ContainsMilk)

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)2267 kJ
Fat18.8 g
of which saturates6.1 g
Carbohydrate38 g
of which sugars10.6 g
Protein50.2 g
Sodium648 mg
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Plate
Baking Dish
InstructionsPDF
Instructions
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. TIP: Cut the potatoes to the correct size so they cook in the allocated time. 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 for 25-30 mins or until tender.

2

While the potatoes are 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 slivered almonds and toast, tossing, for 3-4 minutes or until golden. Transfer to a plate.

3

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breasts on both sides with salt and pepper. Cook the chicken for 2 minutes on each side or until golden. Transfer to a large baking dish. Return the pan to a medium heat (no need to wash!) with a drizzle of olive oil. Add the garlic and dried oregano. Cook for 1 minute or until fragrant. Add the diced tomatoes, basil, brown sugar, butter and crumble in 1 vegetable stock cube. Simmer for 3-4 minutes or until thickened.

4

Pour the tomato sauce over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese, then bake for 6-10 minutes or until the chicken is just cooked through. Set aside to rest for 5 minutes before serving. TIP: Letting the chicken rest helps it become tender and succulent.

5

While the chicken is baking, trim the green beans. Cut the carrot (unpeeled) into 0.5cm half-moons. Wipe out the frying pan (if necessary) and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and cook, tossing, for 5-6 minutes or until tender. Season with salt and pepper. TIP: Add a dash of water to help speed up the cooking.

6

Divide the cheesy tomato chicken (and sauce from the dish) between plates. Serve with the roast potatoes and veggies. Sprinkle the slivered almonds over the adults portions to finish.

TIP: For kids, follow our serving suggestion in the main photo!