Baked Cheesy 'Pesto' Hasselback Chicken & Halloumi
with Herby Veggie Medley and Rocket
Calories
:
876 kcalProtein
:
73.9g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Sulphites
- Cashew
- Milk
- Almond
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
Enjoy a colourful dinner that’s as easy as it is delicious! A medley of veggies and cheese and basil-topped chicken bake in the oven while you whip up an easy rocket salad. Finish with toasted flaked almonds for a tasty and wholesome meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Red Onion
1
Beetroot
1 packet
Roast Veg Mix
(Contains: Sulphites; )
1 sachet
Tomato & Herb Seasoning
320 g
Chicken Breast
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Rocket leaves
1 packet
Flaked Almonds
(Contains: Almond; )
1 packet
Halloumi
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Energy (kJ)3670 kJ
Calories876 kcal
Fat64.9 g
of which saturates25.1 g
Carbohydrate54.4 g
of which sugars31.9 g
Dietary Fibre18.8 g
Protein73.9 g
Sodium1930 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into wedges. Cut beetroot into 1cm chunks.
- Place onion, beetroot and chopped veggie mix on a lined oven tray. Sprinkle over tomato & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes.
2
- Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals.
- Place chicken on lined oven tray and spread plant-based basil pesto onto chicken and sprinkle over grated Parmesan cheese. Roast until cooked through,12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
3
- While the chicken is roasting, heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
- In a medium bowl, combine rocket leaves, a drizzle of olive oil and balsamic vinegar. Season to taste.
- Cut halloumi into bite-sized chunks.
- Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi, tossing, until golden brown, 1-2 minutes.
4
- Divide fuss-free cheesy 'pesto' chicken, herby veggie medley and rocket between plates. Top with halloumi. Garnish with flaked almonds. Enjoy!
