Parmi-Style Chicken & Roasted Potatoes
with Sautéed Green Beans
Here is a super simple, yet flavour-packed chicken dinner the whole whānau will love! Tender chicken breasts are baked to perfection under a delicious, herby tomato sugo and a generous blanket of melted Cheddar cheese. Served alongside a colourful medley of roasted potatoes and sautéed green beans, this comfort classic is a weeknight winner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Savoury Seasoning
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
320 g
Chicken Breast
1 packet
Tomato Sugo
(Contains: Wheat, Gluten, May contain traces of allergens; )
1 packet
Green beans
2 packet
Potato
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place on a lined oven tray. Drizzle with olive oil, sprinkle with savoury seasoning, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, season chicken breast generously with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned, 2 minutes each side. • Transfer chicken to a baking dish and bake until cooked through, 12-14 minutes. • In the last 5 minutes of cook time, spoon tomato sugo (see ingredients) over chicken, sprinkle with shredded Cheddar cheese and bake until cheese is melted and golden.
TIP: Chicken is cooked through when it is no longer pink in the middle.
• While chicken is baking, trim green beans. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans until tender, 4-5 minutes. Season with salt and pepper.
• Divide cheesy tomato chicken, roasted potatoes and sautéed green beans between plates.
• FANCIFY ME: Roughly chop roasted almonds and sprinkle over green beans. Top chicken with basil pesto. Tear over parsley to serve. Enjoy!
