HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFetta & Sundried Tomato Chicken
Fetta & Sundried Tomato Chicken

Fetta & Sundried Tomato Chicken

with Roasted Sweet Potato

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Sundried tomatoes are such a heavy hitter when it comes to dinner, giving you hours of slow marinated flavour in seconds. We think they beat out a packaged sauce any day! And just wait until you try roasted asparagus – its almost nutty flavour will leave you beyond impressed!


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Preparation Time55 minutes
Cooking difficultyEasy

Serving 5 people

Ingredientsarrow down iconarrow down icon

Serving 5 people

4 fillet

free range chicken breast

1 tub

sundried tomatoes

1 block

fetta cheese


800 g

sweet potato

1 bunch


½ bag

baby spinach leaves

Not included in your delivery

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2470 kJ
Fat24.8 g
of which saturates8.1 g
Carbohydrate37.6 g
of which sugars19.9 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium426 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Paper Towel
Baking Tray
Baking Paper
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, roughly chop the sundried tomatoes, crumble the fetta cheese, dice the sweet potato into 2 cm cubes (unpeeled), trim the asparagus ends, and wash the baby spinach leaves.


Pat the chicken breast dry using paper towel. Use a sharp knife to cut a deep horizontal slit into the side of each chicken breast (don’t slice all the way through). Stuff the chicken with a small spoonful of the roughly chopped sundried tomatoes and crumbled fetta cheese. Secure it shut using two toothpicks (if you don’t have toothpicks just be careful when you flip the chicken in the pan). Set aside.


Place the sweet potato on a lined oven tray. Drizzle in half of the olive oil and season with salt and pepper. Place in the oven and cook for 20-25 minutes, or until cooked through. Place the asparagus on a second lined tray, drizzle with the remaining olive oil and season with salt and pepper. Add to the oven in the last 10 minutes of cooking time.


Meanwhile, heat a large greased ovenproof frying pan over a medium-high heat. Add the chicken and cook for 2 minutes on each side, or until lightly browned. Transfer the pan to the oven and cook for a further 10-15 minutes or until cooked through. Remove from the oven, pull out the toothpicks and cover with foil to keep warm. Set aside for 5 minutes. Tip: If you don’t have an ovenproof frying pan, transfer the chicken to a baking dish or oven tray.


To serve, dress the baby spinach leaves in a dash of olive oil. Divide the baby spinach, asparagus, sweet potato and stuffed chicken between plates. Enjoy!