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.
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
/ Serving 4 people
/ Serving 4 people
walnuts(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
feta cheese(ContainsMilkMay be presentTree Nuts)
baby spinach leaves
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.
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.
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.
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.
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.
Divide the caramelised onion and feta chicken, oregano potato and the walnut-garlic greens between plates.