Herby Chicken & Pesto Potatoes
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Herby Chicken & Pesto Potatoes

Herby Chicken & Pesto Potatoes

with Fetta Salad

This dish gets a tick from every department. Its got tender chicken breast spiced with our famous garlic and herb seasoning, crispy roast potatoes tossed with herby basil pesto and a bright fetta salad adding a little Mediterranean flair!

Tags:
Dietitian approved
•Kid Friendly
Allergens:
Milk
•Egg

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 Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

tomato

1

cucumber

1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

salad leaves

1 packet

basil pesto

(Contains Milk;)

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

1

olive oil

1 drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2735 kJ
Fat37.5 g
of which saturates6.4 g
Carbohydrate32.3 g
of which sugars8.6 g
Protein44.6 g
Sodium997 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Large Frying Pan

Instructions

1
1

• Preheat the oven to 240°C/220°C fan forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil and season with salt. • Toss to coat, then roast until tender, 20-25 minutes.

2
2

• Meanwhile, roughly chop tomato and cucumber. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.

3
3

• In a large bowl, combine chicken, garlic & herb seasoning, a drizzle of olive oil and a pinch of salt and pepper.

4
4

• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate to rest.

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

5
5

• Meanwhile, crumble fetta cubes. • In a medium bowl, combine salad leaves, tomato, cucumber, fetta and a drizzle of vinegar and olive oil. Season to taste.

6
6

• To the tray with roasted potatoes, add basil pesto and toss to combine. • Slice herby chicken. • Divide chicken, pesto potatoes and fetta salad between plates. • Serve with mayonnaise. Enjoy!