Double Fetta & Semi-Dried Tomato Hasselback Chicken
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Double Fetta & Semi-Dried Tomato Hasselback Chicken

Double Fetta & Semi-Dried Tomato Hasselback Chicken

with Autumn Roast Veggie Toss & Herby Mayo

Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number, bringing some Mediterranean flair to dinner!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Under 650kcal
Under 40g carbs
Kid Friendly
Allergens:
Sulphites
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

1

carrot

2

potato

1

zucchini

1 packet

semi-dried tomatoes

(Contains Sulphites;)

2 packet

Fetta Cubes

(Contains Milk;)

1 packet

chicken breast

1 sachet

Aussie spice blend

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2624 kJ
Fat33.6 g
of which saturates7 g
Carbohydrate33.8 g
of which sugars12.8 g
Dietary Fibre9.9 g
Protein46.5 g
Sodium1094 mg
The average adult daily energy intake is 8700 kJ

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and potato into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.

2
2

• Meanwhile, finely chop semi-dried tomatoes. In a small bowl, combine chopped tomatoes, half the fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken thigh in 1cm intervals. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat. • Place chicken, cut side up, on a second lined oven tray and stuff with chopped semi-dried tomato mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.

3
3

• To the tray with roasted veggies, add baby spinach leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.

4
4

• Divide fetta and semi-dried tomato hasselback chicken and roast veggie toss between plates. • Top with dill & parsley mayonnaise and sprinkle with remaining fetta to serve. Enjoy!