Cheesy Tomato Chicken Melts

Name: Cheesy Tomato Chicken Melts with Roast Root Veggies & Garlic Greens
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 carrot; 1 clove garlic; 1 bag green beans; 1 packet chicken breast; 1 packet Tomato Relish; 1 bag mixed leaves; 10 g butter; 1 sachet Aussie spice blend; 1 packet grated Parmesan cheese

with Roast Root Veggies & Garlic Greens

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Load up chicken breasts with the kind of toppings that will ensure they're devoured: rich tomato relish, and of course, cheese! The sweetness and acidity in the relish works wonders with the melted Parmesan, while the simple but tasty sides give you a good dose of veggies. See our tips for little cooks to get the kids involved!

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

1 bag

green beans

1 packet

chicken breast

1 packet

Tomato Relish

1 bag

mixed leaves

1 sachet

Aussie spice blend

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

10 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)2211 kJ

Fat16.5 g

of which saturates9.5 g

Carbohydrate42.6 g

of which sugars14 g

Protein49.7 g

Sodium962 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

Preheat oven to 240°C/220°C fan-forced. Cut potato and carrot into bite-sized chunks. Place on a lined oven tray (if your oven tray is crowded, divide veggies between two trays). Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

Little cooks: Help out by topping the veggies with the olive oil and salt.

Meanwhile, finely chop garlic. Trim green beans.

Place 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 Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add chicken and turn to coat. Transfer to a second lined oven tray.

Little cooks: Take the lead by mixing the spice blend mixture and turning the chicken in it to coat. Remember to wash your hands well afterwards!

Spread tomato relish over chicken, then sprinkle with grated Parmesan cheese. Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes.

Little cooks: Top the chicken with the relish and cheese!

While chicken is baking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until softened, 4-5 minutes. Add mixed leaves, garlic and the butter and cook until leaves are wilted, 1-2 minutes. Season to taste.