Cheesy Zucchini-Topped Chicken
with Parsley Mash & Honey Carrots
You know chicken parmigiana, but do you know zucchini-topped chicken? It’s still that chicken and cheese combo you love, but with a garlicky and veggie twist that’ll quickly become a new fave!
*Unfortunately, this week's spring onion was in short supply. Some customers will chives instead of spring onion. Don't worry, the recipe will be just as delicious! *
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
carrot
2
potato
1 bag
parsley
1 clove
garlic
½ bunch
spring onions
1
zucchini
1 pinch
chilli flakes
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1.5 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
honey
2 tbs
milk
(Contains Milk;)
40 g
butter
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the carrot into rounds and place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat and roast until tender, 25-30 minutes. Drizzle with the honey and roast until caramelised, a further 5 minutes.
While the carrot is roasting, peel the potato and cut into large chunks. Pick and finely chop the parsley leaves. Finely chop the garlic. Thinly slice the spring onion. Grate the zucchini. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini until tender, 2-3 minutes. Remove from the heat. Add the garlic, spring onion, grated Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using) to the zucchini. Season and drizzle with olive oil. Stir to combine.
*Alternative Step 2 if you received chives: *While the carrot is roasting, peel the potato and cut into large chunks. Pick and finely chop the parsley leaves. Finely chop the garlic. Thinly slice the chives. Grate the zucchini. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the zucchini until tender, 2-3 minutes. Remove from the heat. Add the garlic, chives, grated Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using) to the zucchini. Season and drizzle with olive oil. Stir to combine.
Cook the potato in the boiling water until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, butter and salt, then mash until smooth. Stir through 1/2 the parsley.
TIP: Leave the parsley out of the mash if you are not a fan!
While the potato is cooking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Place the chicken on a second lined oven tray and rub with garlic & herb seasoning and a drizzle of olive oil. Season.
Top the chicken with the zucchini mixture and press down lightly with the back of a spoon. Bake until the chicken is cooked through, 8-12 minutes (depending on thickness). In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced and bake until lightly golden.
TIP: Chicken is cooked through when it's no longer pink inside.
Divide the cheesy zucchini-topped chicken, honey carrots and parsley mash between plates. Garnish with the flaked almonds and remaining parsley. Serve with the creamy pesto dressing.
