Pesto & Cheddar Hasselback Chicken
with Garlic-Herb Roast Potato & Nutty Salad
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
potato
1
garlic & herb seasoning
1
chicken breast
1
basil pesto
(Contains Milk;)
1
Snacking Tomatoes
1
carrot
1
mixed salad leaves
1
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1
balsamic vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place 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 potatoes and salad between plates. • Sprinkle flaked almonds over salad. • Serve with a dollop of garlic aioli. Enjoy!