Pesto & Fetta Double Chicken
with Herby Wedges & Pear Salad
Basil pesto is the 'secret' ingredient in this weeknight winner. It not only adds a depth of flavour to the chicken, but also acts as the glue for the fetta and onion topping! Roasted herby wedges and a sweet, peppery salad complete the dish.
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 sachet
garlic & herb seasoning
½
red onion
1
pear
2 packet
chicken breast
1 packet
basil pesto
(Contains Milk;)
1 packet
Fetta Cubes
(Contains Milk;)
1 bag
spinach & rocket mix
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges. Place on a lined oven tray. Drizzle with olive oil, sprinkle over the garlic & herb seasoning and season with pepper. Toss to coat. Bake until tender, 20-25 minutes.
While the wedges are baking, thinly slice the red onion (see ingredients). Thinly slice the pear. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken until browned, 2 minutes each side (it will finish cooking in step 4!). Transfer to a second lined oven tray.
TIP: Cook the chicken in batches for the best results!
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Spread the basil pesto over the chicken, then top with the onion and crumble over the fetta cubes. Bake until the chicken is cooked through, 4-5 minutes.
TIP: If your oven tray is getting crowded, spread the chicken over two trays.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, combine a drizzle of balsamic vinegar and olive oil a large bowl. Season, then add the pear and spinach & rocket mix. Toss to combine.
Divide the pesto and fetta chicken and herby wedges between plates. Serve with the pear salad.