HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Tomato Chicken Melts
topBanner
Cheesy Tomato Chicken Melts

Cheesy Tomato Chicken Melts

with Roast Root Veggies & Garlic Greens

Read more

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.

Tags:Under 650kcalKid FriendlyNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

carrot

1 clove

garlic

1

capsicum

1 packet

chicken breast

1 packet

tomato relish

1 bag

baby spinach leaves

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese

(ContainsMilk)

Not included in your delivery

olive oil

10 g

butter

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2331 kJ
Fat19.4 g
of which saturates10.4 g
Carbohydrate43.4 g
of which sugars16.8 g
Protein47.3 g
Sodium986 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

While the veggies are roasting, finely chop the garlic. Slice the capsicum into thin strips.

3

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.

4

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.

5

While the chicken is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the capsicum, tossing, until softened, 3-4 minutes. Add the baby spinach leaves, garlic and butter and cook until the spinach is wilted, 1-2 minutes. Season to taste.

6

Divide the cheesy tomato chicken melts between plates. Serve with the roast root veggies and garlic greens.