Cheesy Tomato Chicken Melts

Name: Cheesy Tomato Chicken Melts with Roast Root Veggies & Garlicky Mushrooms
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 carrot; 1 clove garlic; 1 zucchini; 1 packet chicken breast; 1 packet Tomato Relish; 1 bag sliced mushrooms; 10 g butter; 1 sachet Aussie spice blend; 1 packet Cheddar cheese

with Roast Root Veggies & Garlicky Mushrooms

Get up to $200 off!

Load up chicken breasts with the kind of toppings that will ensure they're devoured: vibrant tomato relish, and of course, cheese! The slight sweetness and acidity in the relish works a treat with the melted Cheddar, while the simple but tasty sides help you get a good dose of veggies in.

This recipe is under 650kcal per serving.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Calorie Smart

Allergens:

Milk

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

1 clove

garlic

zucchini

1 packet

chicken breast

1 packet

Tomato Relish

1 bag

sliced mushrooms

1 sachet

Aussie spice blend

1 packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2318 kJ

Fat19.4 g

of which saturates10.4 g

Carbohydrate42.2 g

of which sugars15.7 g

Protein47.4 g

Sodium987 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 240°C/220°C fan-forced. Cut the potato and carrot into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

While the veggies are roasting, finely chop the garlic. Slice the zucchini into half-moons. Tear the kale leaves from stem, them roughly chop leaves.

Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add the chicken and turn to coat. Transfer to a second lined oven tray.

Spread the tomato relish over the chicken, then sprinkle with the shredded Cheddar cheese. Bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the zucchini, tossing, until tender, 3-4 minutes. Add the garlic and kale and cook until fragrant and softened, 1-2 minutes. Season to taste.