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.
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
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!