Fetta & Pesto Hasselback Chicken with Pear Salad & Roasted Potatoes
Lean Protein | Healthier Carbs | Packed with Veggies- Milk
- Almond
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Introducing our Balanced recipes. They're Dietitian-approved and have just the right amount of lean protein, healthier carbs and nutrient-packed veggies you need, so you can be sure dinnertime is nutritious, well-balanced and less than 650 calories.Can you get a more perfectly portioned plate? This nutritionally balanced meal has a healthy serve of chicken coated in the most delectable basil pesto, a crisp pear salad with loads of texture, and tasty potato chunks. Delish!
Ingredients
2 unit
potatoes
½ sachet
oregano citrus spice blend
1 packet
chicken breast
1 packet
basil pesto
(Contains: Milk;)
1 block
fetta cheese
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 punnet
cherry tomatoes
½ unit
pear
½ unit
carrot
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Chop the potato (unpeeled) into 2cm chunks. Add the potato and the oregano citrus spice blend (see ingredients list) to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of pepper. Toss to coat, then spread out in a single layer. Place on the top shelf and roast until tender, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the potato is roasting, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and top with the basil pesto. Season with a generous pinch of salt and pepper, then sprinkle with the fetta cheese.
Place on the lower shelf and bake the chicken until cooked through, 12-16 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
When the chicken has 5 minutes of cook time remaining, add the flaked almonds to the side of the tray with the potato to toast.
Halve the cherry tomatoes. Thinly slice the pear (see ingredients list) into wedges. Grate the carrot (see ingredients list). In a large bowl, combine the cherry tomatoes, pear, carrot, mixed salad leaves, a small drizzle of olive oil and the balsamic vinegar. Season to taste with salt and pepper and toss to coat.
Divide the fetta and pesto hasselback chicken, roasted potato chunks and pear salad between plates. Scatter over the flaked almonds.
