Double Fetta & Semi-Dried Tomato Topped Chicken
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Double Fetta & Semi-Dried Tomato Topped Chicken

Double Fetta & Semi-Dried Tomato Topped Chicken

with Root Veggie Toss & Herby Mayo

Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number, bringing some Mediterranean flair to dinner!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Kid Friendly
•Over 30g protein
•Calorie Smart
•Under 40g carbs
Allergens:
Sulphites
•Egg
•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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

2

Potato

1

Semi-Dried Tomatoes

(Contains Sulphites;)

1

Aussie Spice Blend

1

Baby Spinach Leaves

1

Dill & Parsley Mayonnaise

(Contains Egg;)

2

Fetta Cubes

(Contains Milk;)

1

Zucchini

1

Chicken Breast

Not included in your delivery

olive oil

honey

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Nutritional Values

Energy (kJ)2526 kJ
Calories604 kcal
Fat30.2 g
of which saturates6.1 g
Carbohydrate31.9 g
of which sugars10.9 g
Dietary Fibre8.8 g
Protein50.3 g
Sodium1064 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and potato into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

2

• Meanwhile, finely chop semi-dried tomatoes. In a small bowl, combine chopped tomatoes, fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken thigh in 1cm intervals. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat. • Place chicken, cut side up, on a second lined oven tray and stuff with chopped semi-dried tomato mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.

3

• To the tray with roasted veggies, add baby spinach leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.

4

• Divide fetta and semi-dried tomato hasselback chicken and roast veggie toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!