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.
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.
baby spinach leaves
Aussie spice blend(May be present Gluten)
shredded Cheddar cheese(ContainsMilk)
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 capsicum into thin strips.
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 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.
Divide the cheesy tomato chicken melts between plates. Serve with the roast root veggies and garlic greens.