Cheesy Tomato Chicken Melts
with Roast Root Veggies & Garlic Greens
Load up chicken breasts with the kind of toppings that will ensure they're devoured: vibrant tomato relish, and of course, cheese! The slight sweetness and acidity in the relish works a treat with the melted Cheddar, while the simplebut-delish veggie sides do their part to make this a nutritionally balanced meal.
This recipe is under 650kcal per serving.
Unfortunately, this week's capsicum was in short supply due to harsh weather conditions, so we've replaced it with green beans. Don't worry, the recipe will be just as delicious!
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
2
potato
1
carrot
1 clove
garlic
1 bag
green beans
1 packet
chicken breast
1 packet
Tomato Relish
1 bag
baby spinach leaves
1 sachet
Aussie spice blend
1 packet
Cheddar cheese
(Contains Milk;)
Not included in your delivery
olive oil
10 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender,25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
While the veggies are roasting, finely chop the garlic. Trim the green beans.
Place the chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 2cm-thick. In a medium bowl, combine the Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add the chicken and turn to coat. Transfer to a second lined oven tray.
Spread the tomato relish over the chicken, then sprinkle with the shredded Cheddar cheese. Bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, stirring, until softened, 3-4 minutes. Add the baby spinach leaves, garlic and butter and cook until the spinach is wilted, 1-2 minutes. Season to taste.
Divide the cheesy tomato chicken melts between plates. Serve with the roast root veggies and garlic greens.