Fetta & Semi-Dried Tomato Stuffed Chicken

Name: Fetta & Semi-Dried Tomato Stuffed Chicken with Root Veggie Toss & Herby Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 330 g Chicken Breast; 1 packet Dill & Parsley Mayonnaise; 1 packet Baby Spinach Leaves; 1 Zucchini; 1 sachet Aussie Spice Blend; 2 Potato; 1 packet Semi-Dried Tomatoes; 1 Carrot; 1 packet Fetta Cubes; 1 drizzle olive oil; ½ tbs honey; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Root Veggie Toss & Herby Mayo

Get up to $200 off!

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:

Mediterranean

•Under 30g carbs

Allergens:

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

330 g

Chicken Breast

1 packet

Dill & Parsley Mayonnaise

1 packet

Baby Spinach Leaves

Zucchini

1 sachet

Aussie Spice Blend

Potato

1 packet

Semi-Dried Tomatoes

Carrot

1 packet

Fetta Cubes

Not included in your delivery

1 drizzle

olive oil

½ tbs

honey

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories574 kcal

Energy (kJ)2400 kJ

Fat27.3 g

of which saturates4.7 g

Carbohydrate35.7 g

of which sugars15.5 g

Dietary Fibre6.9 g

Protein46.3 g

Sodium819 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, potato and zucchini 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.

TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Lend a hand by helping to line the baking tray

• Meanwhile, finely chop semi-dried tomatoes. • In a small bowl, combine tomatoes, fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken breast 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, then stuff with tomato-fetta mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.

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

Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot!

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