Cheesy Hasselback Chicken Breast
with Chargrilled Capsicum Relish & Roast Veggie Toss
Hasselback chicken? You better believe it. This handy little trick is just the thing for adding flavour to chicken breast. Plus, it stops the chicken from drying out. Fill the slices with a combination of Cheddar cheese and chargrilled capsicum relish, and you have an easy weeknight win that the family will rave about!
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
4 unit
potatoes
2 unit
carrot
1 packet
Cheddar cheese
(Contains Milk;)
1 packet
chicken breast
1 tub
chargrilled capsicum relish
(May be present: Tree Nuts, Egg. )
1 tub
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
1 unit
zucchini
Not included in your delivery
olive oil
2 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2 cm chunks. Cut the zucchini into 3 cm chunks. Cut the carrot (unpeeled) into 2 cm chunks. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time.
Add the potato, zucchini and carrot to an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat and spread in an even layer on the tray. Roast for 25-30 minutes, or until tender.
While the vegetables are cooking, cut deep slices across the chicken breast in 1 cm intervals. TIP: Be careful not to slice the chicken all the way through! Place the chicken breast, cut-side up, on the second oven tray lined with baking paper and stuff the slices with the chargrilled capsicum relish and shredded Cheddar cheese. Season with a pinch of salt and pepper and roast for 12-16 minutes, or until cooked through. TIP: Cook times will vary depending on the size of the fillet.
While the chicken is cooking, in a small bowl, combine the Greek yoghurt with a pinch of salt and pepper.
In a large bowl, add the roasted veggies, baby spinach leaves, 1 tbs of olive oil and the vinegar. Season with a pinch of salt and pepper and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp.
Divide the cheesy hasselback chicken and the roast veggie toss between plates. Drizzle with the seasoned yoghurt.
TIP: For kids, follow our serving suggestion in the recipe photo!