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Baked Cheesy Tomato Chicken

Baked Cheesy Tomato Chicken

with Golden Potatoes, Beans & Carrots

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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:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsMilk
Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

4 unit

potatoes

1 packet

slivered almonds

(ContainsTree Nuts)

2 clove

garlic

1 punnet

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 Values
per serving
Energy (kJ)2410 kJ
Fat22.9 g
of which saturates8.8 g
Carbohydrate38.1 g
of which sugars11.2 g
Protein50 g
Sodium456 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Baking Paper
Baking Tray
Chopping board
Knife
Large Non-Stick Pan
Plate
Baking Dish
Instructions
Instructions
Roast the potatoes
Roast the potatoes
1

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 potatoes to the correct size so they cook in the allocated time.

Get prepped
Get prepped
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, until golden, 3-4 minutes. Transfer to a plate.

Start the chicken
Start the chicken
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 and add to the pan. 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 (see ingredients list) and cook until fragrant, 1 minute. Add the diced tomatoes, basil, brown sugar, butter and crumble in 1 vegetable stock cube. Simmer until thickened, 3-4 minutes.

Bake the chicken
Bake the chicken
4

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). Set aside to rest for 5 minutes before serving. TIP: Chicken is cooked through when it is no longer pink inside

Cook the veggies
Cook the veggies
5

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 medium-high 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.

Serve up
Serve up
6

Divide the cheesy chicken breasts and tomato sauce between plates. Serve with the roast potatoes and veggies. Sprinkle the slivered almonds over the adult portions.

TIP: For kids, follow our serving suggestions in the main photo.