Bacon, Fetta & Semi-Dried Tomato Topped Chicken
with Root 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 bacon, 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;)
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
chicken breast
1 sachet
Aussie spice blend
1 packet
baby spinach leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
diced bacon
(May be present: Soy. )
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• 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. • In the last 6 minutes of cooking, sprinkle over diced bacon. Return to oven to continue roasting. Allow to cool slightly.
TIP: If your oven tray is crowded, divide the veggies between two trays. Little cooks: Lend a hand by helping to line the baking tray
• Meanwhile, finely chop semi-dried tomatoes. • In a small bowl, combine tomatoes, fetta cubes and the honey. • Cut deep slices, taking care to not slice all the way through, across chicken breast 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, then stuff with tomato-fetta mixture. • Bake chicken until cooked through (when no longer pink inside), 12-16 minutes.
• To the tray with roasted veggies, add baby spinach leaves and a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.
Little cooks: Take the lead by tossing the veggies. Careful, the tray is hot!
• Divide fetta and semi-dried tomato hasselback chicken and roast veggie and bacon toss between plates. • Top with dill & parsley mayonnaise to serve. Enjoy!