Cheesy Tomato Chicken Melts
with Roast Root Veggies & Garlicky Greens
Load up chicken thigh with the kind of toppings that will guarantee 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-delish veggie sides do their part to make this a nutritionally balanced meal.
This recipe is under 550kcal per serving and under 40g carbohydrates 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.
Ingredients
2
potato
1
carrot
1 clove
garlic
1 bag
green beans
1 packet
chicken thigh
1 packet
Tomato Relish
1 bag
baby spinach leaves
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. • Place veggies 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. Little cooks: Help out by tossing the veggies with the olive oil and salt.
• Meanwhile, finely chop garlic. • Trim green beans.
• Place chicken thigh 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, turning to coat. • Transfer chicken 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 Cheddar 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!
• Meanwhile, 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 baby spinach leaves, garlic and the butter. Cook until spinach is wilted, 1-2 minutes. Season to taste.
• Divide cheesy tomato chicken melts between plates. • Serve with roast root veggies and garlicky greens. Enjoy!