Cheesy Tomato Chicken Melts
with Roast Root Veggies & Garlicky Veggies
Load up chicken breasts with the kind of toppings that will guarantee 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 simple-but-delish veggie sides do their part to make this a nutritionally balanced meal.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your 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
turnip
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 oven to 240°C/220°C fan-forced. • Peel turnip, then cut into bite-sized chunks. Cut potato into bite-sized chunks. • Place prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
Little cooks: Help out by tossing the veggies with the olive oil and salt.
• Meanwhile, finely chop garlic. • Thinly slice carrot into half-moons.
• Place chicken breast between two sheets of baking paper. Pound with a meat mallet or rolling pin until an even thickness, about 1cm-thick. • In a medium bowl, combine Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add chicken, turning to coat. • Transfer chicken to a second lined oven tray.
Little cooks: Take the lead by mixing the spice blend mixture and turning the chicken in it to coat. Remember to wash your hands well afterwards!
• Spread tomato relish over chicken, then sprinkle with shredded Cheddar cheese. • Bake until chicken is cooked through (when no longer pink inside) and cheese is melted and golden, 8-12 minutes.
Little cooks: Top the chicken with the relish and cheese!
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until softened, 4-5 minutes. • Add baby spinach leaves, garlic and the butter. Cook until spinach is wilted, 1-2 minutes. Season to taste.
• Divide cheesy tomato chicken melts between plates. • Serve with roast root veggies and garlicky veggies. Enjoy!