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Caramelised Onion & Feta Chicken

Caramelised Onion & Feta Chicken

with Oregano Potatoes & Garlic Greens

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Hold onto your forks, because we're predicting a flurry of excitement when this mouth-watering creation hits the table! With a topping of caramelised onion and feta it's got flavour to burn, and we've added oregano roasted potato and garlicky greens to seal the deal.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 unit

potatoes

1 bunch

dried oregano

2 unit

onion

1 bag

green beans

2 clove

garlic

2 packet

walnuts

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

chicken breast

1 pinch

chilli flakes

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

tbs

olive oil

4 tbs

balsamic vinegar

4 tsp

brown sugar

2 tbs

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat23.8 g
of which saturates7.7 g
Carbohydrate41.3 g
of which sugars10.1 g
Dietary Fibre0 g
Protein53.1 g
Cholesterol0 mg
Sodium405 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato on an oven tray lined with baking paper and sprinkle with the dried oregano. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.

2

While the potato is roasting, thinly slice the red onion. Trim the green beans and cut in half. Finely chop the garlic (or use a garlic press). Roughly chop the walnuts.

3

Place your hand flat on top of the chicken breasts and cut through horizontally, without slicing all the way through. Open the chicken up like a book. Rub the chicken with a drizzle of olive oil and a pinch of salt and pepper. Heat a medium frying pan over a high heat. When the pan is hot, add the chicken and cook until browned, 2 minutes each side (the chicken will continue cooking in step 4). Transfer to a second oven tray lined with baking paper.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook, stirring, until softened, 4-5 minutes. Reduce the heat to medium, add the balsamic vinegar, brown sugar and water and cook until dark and sticky, 3 minutes. Remove from the heat, add a pinch of chilli flakes (if using) and stir to combine. Season with a pinch of salt and pepper. Top the chicken with the onion and crumble over the feta. Bake until the feta is lightly browned, 3-4 minutes.

5

Wash the frying pan, then return to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until almost tender, 4-5 minutes. Add the garlic and walnuts and cook until fragrant, 2 minutes. Add the baby spinach leaves and toss through until just wilted, 30 seconds. Season to taste with salt and pepper.

6

Divide the caramelised onion and feta chicken, oregano potato and the walnut-garlic greens between plates.