HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Fetta & Tomato Hasselback Chicken
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Easy Fetta & Tomato Hasselback Chicken

Easy Fetta & Tomato Hasselback Chicken

with Pear Salad & Spiced Potatoes

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We know you love your hasselback chicken. This super satisfying version feels a bit fancy, and even happens to be low cal!

This recipe is under 650kcal per serving.

Tags:Kid FriendlyQuick PrepNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:Milk

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

chopped potato

1 packet

chicken breast

1 packet

tomato relish

1 packet

fetta cubes

(ContainsMilk)

1

carrot

½

pear

1 bag

mixed salad leaves

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2181 kJ
Fat14.2 g
of which saturates5.3 g
Carbohydrate45.5 g
of which sugars18 g
Protein48.4 g
Sodium1039 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 220°C/200°C fan-forced. • Place the chopped potato and Nan's special seasoning on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then spread out in a single layer. • Roast on the middle or top oven rack until tender, 25-30 minutes.

2

• Meanwhile, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Season, then place, cut-side up, on a second lined oven tray. • Top with tomato relish. Crumble over the fetta cubes. • Bake on the bottom oven rack until cooked through, 12-16 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

3

• While chicken is baking, grate carrot. Thinly slice pear (see ingredients). • In a large bowl, combine carrot, pear and mixed salad leaves with a drizzle of olive oil and balsamic vinegar. Season to taste.

4

• Divide the fetta and tomato hasselback chicken between plates. • Serve with the pear salad and spiced potatoes.