Cheesy Bacon & Zucchini-Topped Chicken

Name: Cheesy Bacon & Zucchini-Topped Chicken with Potato Mash & Honey-Glazed Carrots
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 carrot; ½ tsp honey; 2 potatoes; 1 clove garlic; 1 zucchini; 1 pinch chilli flakes; 2 tbs milk; 40 g butter; 1 packet chicken breast; 1 sachet garlic & herb seasoning; 1 packet flaked almonds; 1 packet creamy pesto dressing; 1 packet diced bacon; 1 packet Parmesan cheese

with Potato Mash & Honey-Glazed Carrots

Up to 180$ + Free Treats / Extras for Life

You know chicken parmigiana, but do you know zucchini-bacon topped chicken? It’s still that chicken and cheese combo you love, but with a garlicky and veggie twist that’ll quickly become a new fave!

Tags:

Kid Friendly

Allergens:

Milk

•Almond

•Egg

•Walnut

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

carrot

potatoes

1 clove

garlic

zucchini

1 pinch

chilli flakes

1 packet

chicken breast

1 sachet

garlic & herb seasoning

1 packet

flaked almonds

(Contains: Almond; May be present: Latte, Erdnüsse, Sesamsamen, Soja, Paranüsse, Cashew, Haselnüsse, Macadamia, Pine Nut, Pecannüsse, Pistazien, Walnut.)

1 packet

creamy pesto dressing

(Contains: Milk, Egg, Walnut; May be present: Mandeln, Macadamia, Kaschunüsse.)

1 packet

diced bacon

(May be present: Soja, Latte.)

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ tsp

honey

2 tbs

milk

(Contains: Milk;)

40 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4559 kJ

Fat75.2 g

of which saturates24.1 g

Carbohydrate42.3 g

of which sugars19.5 g

Protein59.8 g

Sodium1511 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut carrot into thick rounds. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Remove tray from oven. Drizzle carrot with the honey, then toss to coat. Roast until caramelised, a further 5 minutes.

• Meanwhile, peel potato, then cut into large chunks. Finely chop garlic. Grate zucchini, then pat out any excess moisture with a paper towel. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up bacon with a spoon for 3-4 minutes, until lightly golden. Cook zucchini, tossing, until tender, 2-3 minutes. • Transfer bacon and zucchini to a medium bowl. Add garlic, shaved Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using). Drizzle with olive oil and season to taste. Stir to combine.

• Cook potato in the saucepan of boiling water until easily pierced with a knife, 10-15 minutes. • Drain, then return to the pan. Add the milk and the butter. Season generously with salt. Mash until smooth.

• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Drizzle with olive oil, then rub with garlic & herb seasoning. Season.

• Top chicken with bacon and zucchini mixture, pressing it down lightly with the back of a spoon. Bake until chicken is cooked through, 8-12 minutes. • In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced. Continue baking until topping is lightly golden, 2-3 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• Divide Parmesan and zucchini-bacon topped chicken, honey-glazed carrots and potato mash between plates. • Garnish with flaked almonds. Serve with creamy pesto dressing. Enjoy!