Garlic & Herb Chicken Breast

Name: Garlic & Herb Chicken Breast with Pesto Spinach Potatoes
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 1 capsicum; 1 sachet garlic & herb seasoning; 1 packet chicken breast; 1 red onion; 1 tbs balsamic vinegar; 2 tsp water; 1 tsp brown sugar; 1 packet basil pesto; 1 bag baby spinach leaves

with Pesto Spinach Potatoes

Up to 180$ + Free Treats / Extras for Life

What’s a quick and easy way to make succulent chicken bursting with flavour? Add our classic garlic and herb seasoning that’s hard to beat, and then team it with roasted potatoes dressed in our basil pesto for a meal that’s all kinds of yum!

This recipe is under 650kcal per serving.

Tags:

Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

capsicum

1 sachet

garlic & herb seasoning

1 packet

chicken breast

red onion

1 packet

basil pesto

(Contains: Milk;)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

2 tsp

water

1 tsp

brown sugar

Nutritional Values

per serving

Energy (kJ)1939 kJ

Fat10.7 g

of which saturates1.9 g

Carbohydrate42 g

of which sugars15.8 g

Protein45.8 g

Sodium488 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Medium Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan forced. Cut the potato into bite-sized chunks. Slice the capsicum into thick strips. Place the potato and capsicum a lined oven tray. Top with a drizzle with olive oil and a sprinkle of salt and pepper. Toss to coat. Spread into an even layer and roast until tender, 20-25 minutes.

Place your hand flat on top of the chicken and slice through horizontally to make two thin steaks. In a large bowl, combine the garlic & herb seasoning, chicken breast and a drizzle of olive oil. Toss to coat.

Thinly slice the red onion. In a medium frying pan, heat a drizzle of olive oil over a medium heat. Add the onion and cook, stirring regularly until softened, 5-6 minutes. Add the balsamic vinegar (for the onion), water and brown sugar and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

Wash out the frying pan. Heat a drizzle of olive oil in the pan over a a medium-high heat. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Set aside on a plate and cover with foil to rest.

TIP: The chicken is cooked when it is no longer pink inside.

Transfer the roasted veggies to a large bowl. Combine with the basil pesto and baby spinach leaves. Season, then toss to combine.

Thinly slice the chicken. Divide the pesto spinach veggies between plates and top with the chicken. Spoon over any resting juices from the chicken. Serve topped with the caramelised onions.