Cheesy Bacon & Zucchini-Topped Chicken
with Potato Mash & Honey-Glazed Carrots
You know chicken parmigiana, but do you know zucchini-bacon topped chicken? It’s still that chicken and cheese combo you love, but with a garlicky and veggie twist that’ll quickly become a new fave!
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
carrot
2
potatoes
1 clove
garlic
1
zucchini
1 pinch
chilli flakes
1 packet
chicken breast
1 sachet
garlic & herb seasoning
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
diced bacon
(May be present: Soy. )
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
½ tsp
honey
2 tbs
milk
(Contains Milk;)
40 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut carrot into thick rounds. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes. • Remove tray from oven. Drizzle carrot with the honey, then toss to coat. Roast until caramelised, a further 5 minutes.
• Meanwhile, peel potato, then cut into large chunks. Finely chop garlic. Grate zucchini, then pat out any excess moisture with a paper towel. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up bacon with a spoon for 3-4 minutes, until lightly golden. Cook zucchini, tossing, until tender, 2-3 minutes. • Transfer bacon and zucchini to a medium bowl. Add garlic, shaved Parmesan cheese (see ingredients) and a pinch of chilli flakes (if using). Drizzle with olive oil and season to taste. Stir to combine.
• Cook potato in the saucepan of boiling water until easily pierced with a knife, 10-15 minutes. • Drain, then return to the pan. Add the milk and the butter. Season generously with salt. Mash until smooth.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • Place chicken steaks on a second lined oven tray. Drizzle with olive oil, then rub with garlic & herb seasoning. Season.
• Top chicken with bacon and zucchini mixture, pressing it down lightly with the back of a spoon. Bake until chicken is cooked through, 8-12 minutes. • In the last 2-3 minutes of cook time, increase the oven temperature to 240°C/220°C fan-forced. Continue baking until topping is lightly golden, 2-3 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• Divide Parmesan and zucchini-bacon topped chicken, honey-glazed carrots and potato mash between plates. • Garnish with flaked almonds. Serve with creamy pesto dressing. Enjoy!