[Handsfree-traybake] Fuss-Free Cheesy Pesto Chicken & Haloumi Traybake
with Herby Veggie Medley and Dressed Rocket0.0(0)
Calories
:
817 kcalProtein
:
65.8g proteinPreparation Time
:
30 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Milk
- Cashew
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Red Onion
1
Zucchini
1 packet
Roast Veggie Mix
1 sachet
Tomato & Herb Seasoning
330 g
Chicken Breast
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Rocket
1 packet
Haloumi
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Slice red onion into wedges. Slice zucchini into rounds.
- Place onion, zucchini and roast veggie mix on a lined oven tray. Sprinkle over tomato & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes.
2
- Meanwhile, cut haloumi into 1cm-thick slices.
- Cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals.
- Place chicken on lined oven tray and spread basil pesto onto chicken and sprinkle over Parmesan cheese. Add haloumi alongside the chicken and drizzle over olive oil.
- Roast until cooked through and the haloumi is golden, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
3
- In a medium bowl, combine rocket, a drizzle of olive oil and the vinegar. Season to taste.
4
- Divide cheesy pesto chicken and haloumi, herby veggie medley and rocket between plates. Enjoy!
