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

Cheesy Tomato Chicken Melts

with Roast Root Veggies & Garlicky Mushrooms

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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 FriendlyNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 clove




1 packet

chicken breast

1 packet

tomato relish

1 bag

sliced mushrooms

1 sachet

Aussie spice blend

(May be present Gluten)

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

10 g


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


Divide the cheesy tomato chicken melts between plates. Serve with the roast veggies and garlicky mushrooms.