Easy Fetta & Tomato Hasselback Chicken
with Pear Salad & Spiced Potatoes
We know you love your hasselback chicken. This super satisfying version feels a bit fancy, and even happens to be low cal!
This recipe is under 650kcal 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 packet
chopped potato
1 packet
chicken breast
1 packet
Tomato Relish
1 packet
Fetta Cubes
(Contains Milk;)
1
carrot
½
pear
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Place the chopped potato and Nan's special seasoning on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat, then spread out in a single layer. • Roast on the middle or top oven rack until tender, 25-30 minutes.
• Meanwhile, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Season, then place, cut-side up, on a second lined oven tray. • Top with tomato relish. Crumble over the fetta cubes. • Bake on the bottom oven rack until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, grate carrot. Thinly slice pear (see ingredients). • In a large bowl, combine carrot, pear and mixed salad leaves with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Divide the fetta and tomato hasselback chicken between plates. • Serve with the pear salad and spiced potatoes.