Pesto & Cheddar Hasselback Chicken
with Garlic-Herb Roast Sweet Potato & Nutty Salad
Meet the chicken of your dreams! With a cheesy crust and tasty pockets of basil pesto, every bite is a flavour bomb. Teamed with crispy roast sweet potatoes and a fresh salad, this is definitely a dinner worth staying in for.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
sweet potato
1 sachet
garlic & herb seasoning
1 packet
chicken breast
1 packet
basil pesto
(Contains Milk;)
1 packet
Cheddar cheese
(Contains Milk;)
1
tomato
1
carrot
1 packet
mixed salad leaves
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
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes.
TIP: Add less seasoning if you're not a fan of garlic!
• Meanwhile, cut deep slices into chicken breast at 1cm intervals, taking care not to slice all the way through. • Place chicken, cut-side up on a second lined oven tray. Spoon basil pesto into the slices. Season with salt and pepper, then sprinkle with Cheddar cheese.
Little cooks: Help stuff the chicken with the pesto before sprinkling it with the cheese. Make sure to wash your hands well afterwards!
• Bake chicken until browned and cooked through, 12-16 minutes (depending on thickness).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, roughly chop tomato. • Grate carrot.
Little cooks: Older kids, help grate the carrot under adult supervison!
• In a large bowl, combine a drizzle of olive oil and balsamic vinegar. • Season, then add tomato, carrot and mixed salad leaves. Toss to combine.
Little cooks: Lend a hand by combining the dressing and tossing the salad!
• Divide pesto and Cheddar hasselback chicken, garlic-herb roast sweet potatoes and salad between plates. • Sprinkle flaked almonds over salad. • Serve with a dollop of garlic aioli. Enjoy!