HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFetta, Capsicum & Olive Tapenade Hasselback Chicken
Fetta, Capsicum & Olive Tapenade Hasselback Chicken

Fetta, Capsicum & Olive Tapenade Hasselback Chicken

with Oregano Roast Veggie Medley

Read more

We’re bringing hasselback tonight. We can’t lie, this handy technique for adding a tonne of flavour to chicken breast has become one of our favourites and with good reason: a little bit of prep goes a long way with this amazing technique.


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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

200 g

sweet potato

1 unit


1 unit

red onion

1 sachet

dried oregano

1 clove


1 unit

red capsicum

1 block

fetta cheese


1 tub

olive tapenade

1 packet

chicken breast

1 bag

mizuna salad

Not included in your delivery

olive oil

¼ tsp


2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2150 kJ
Fat20.6 g
of which saturates7.4 g
Carbohydrate28.6 g
of which sugars17.4 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium1020 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Large Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat the oven to 220°C/200°C fan-forced. Chop the sweet potato (unpeeled) into 2 cm chunks. Slice the zucchini into 1 cm discs. Cut the red onion into 2 cm wedges. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time. Place the veggies on the oven tray lined with baking paper. Drizzle with olive oil and sprinkle with dried oregano, salt (use suggested amount) and a pinch of pepper. Place in the oven for 20-25 minutes, or until golden.


While the veggies are cooking, peel and crush the garlic. Finely dice the red capsicum. Crumble the fetta. In a small bowl, combine the garlic, red capsicum, fetta and olive tapenade. TIP: Use less tapenade if it is not to your taste preference. Drizzle with olive oil, season to taste with a pinch of salt and pepper and mix well.


Use a sharp knife to cut 5-6 slices (crossways) into each chicken breast about 2 cm apart. TIP: Be sure not cut all the way through the chicken! Transfer the chicken, cut-side up, to the second oven tray lined with baking paper. TIP: If there is enough room, you can use the oven tray with the veggies. Stuff each cut with a spoonful of the olive-fetta mixture and spoon any remaining mixture over the chicken.


Place the chicken in the oven to cook for 12-14 minutes, or until the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink in the middle


Once cooked, remove the veggies from the oven. In a large bowl, toss the veggies with the green mizuna leaves, balsamic vinegar and olive oil (1 tbs for 2 people/ 2 tbs for 4 people). TIP: Dress the veggies just before serving to prevent soggy leaves.


Divide the fetta, capsicum and olive tapenade hassleback chicken between plates and serve with the oregano roast veggie medley on the side.