Baked Pesto & Double Fetta Chicken
with Herby Sweet Potato Wedges & Pear Salad
Basil pesto is the 'secret' ingredient in this weeknight winner. It adds a depth of flavour to the chicken, while also being the glue for the fetta and onion topping! Baked SP wedges and a subtly sweet and peppery salad complete the dish.
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.
Ingredients
1 sachet
garlic & herb seasoning
½
red onion
2 packet
chicken breast
1 packet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1
pear
2
sweet potato
1 bag
mixed salad leaves
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the wedges between two trays.
• Meanwhile, thinly slice red onion (see ingredients). Thinly slice pear into wedges. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken until browned, 2 minutes each side (it will finish cooking in step 4!). • Transfer chicken to a second lined oven tray.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes. Remove from heat. • Spread basil pesto over chicken, then top with onion. Crumble over fetta cubes. • Bake chicken until cooked through, 4-5 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
Little cooks: Help out by spreading the pesto over the chicken, then topping with the onion and fetta. Make sure to wash your hands well afterwards!
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Season, then add pear and mixed salad leaves. Toss to combine.
Little cooks: Take the lead by tossing the salad!
• Divide baked pesto and double fetta chicken and herby sweet potato wedges between plates. • Serve with pear salad. Enjoy!