Topping chicken with sauteed leek and creamy fetta allows it to soak up lots of lovely flavours, while adding rosemary to sweet potato gives it a rich, aromatic quality. From ordinary to extraordinary in just a few simple steps!
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Pick the rosemary leaves and finely chop. Place the sweet potato and rosemary on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top oven rack until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.
While the sweet potato is roasting, thinly slice the leek. Trim the green beans and slice in half. Slice the lemon (see ingredients list) into wedges.
In a medium frying pan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the leek and cook until softened, 4-5 minutes. Remove from the heat, crumble in the fetta, add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper.
Place your hand flat on top of each chicken breast and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Transfer the chicken to a second oven tray lined with baking paper and top with the leek mixture. Bake until the chicken is cooked through, 6-10 minutes. TIP: Chicken is cooked through when it is no longer pink in the middle.
When the chicken has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until tender, 4-5 minutes.
Divide the leek and fetta chicken, rosemary sweet potato and the green beans between plates. Serve with the lemon wedges.