Double Fetta & Semi-Dried Tomato Hasselback Chicken
with Autumn Roast Veggie Toss & Herby Mayo
Roast veggie tosses are the simplest and tastiest ways to get a good serving of veggies in. Today, this RVT is responsible for complementing a gorgeous fetta and semi-dried tomato-studded chicken number, bringing some Mediterranean flair to dinner!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
carrot
2
potato
1
zucchini
1 packet
semi-dried tomatoes
(Contains Sulphites;)
2 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken breast
1 sachet
Aussie spice blend
1 bag
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, zucchini and potato into bite-sized chunks. • Place veggies on a lined oven tray. • Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. Allow to cool slightly.
• Meanwhile, finely chop semi-dried tomatoes. In a small bowl, combine chopped tomatoes, half the fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken thigh in 1cm intervals. • In a medium bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken, turning to coat. • Place chicken, cut side up, on a second lined oven tray and stuff with chopped semi-dried tomato mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.
• To the tray with roasted veggies, add baby spinach leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.
• Divide fetta and semi-dried tomato hasselback chicken and roast veggie toss between plates. • Top with dill & parsley mayonnaise and sprinkle with remaining fetta to serve. Enjoy!