Cheesy Capsicum Chicken & Herby Root Veg

Name: Cheesy Capsicum Chicken & Herby Root Veg with Garlic Butter Broccoli
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 carrot; 2 sprig rosemary; 1 clove garlic; 1 head broccoli; 1 packet chicken breast; 1 sachet Classic Roast Seasoning; 1 packet Chargrilled Capsicum Relish; 1 packet Shredded Cheddar Cheese; 20 g butter

with Garlic Butter Broccoli

Get up to $175 off

Load up chicken breasts with flavour before baking them until golden and tender. Chargrilled capsicum relish and melted Cheddar combine to make a sensational topping that everyone will happily devour!

Tags:

Kid Friendly

Allergens:

Sulphites

•Milk

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

carrot

2 sprig

rosemary

1 clove

garlic

1 head

broccoli

1 packet

chicken breast

1 sachet

Classic Roast Seasoning

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2670 kJ

Calories638 kcal

Fat23.4 g

of which saturates9.6 g

Carbohydrate48.7 g

of which sugars33.9 g

Dietary Fibre14.1 g

Protein57.8 g

Sodium1057 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat the oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks. Pick rosemary leaves. • Place the veggies and a drizzle of olive oil on a lined oven tray. • Sprinkle over rosemary and toss to coat. Roast until tender, 20-25 minutes.

Little cooks: Help with sprinkling over the rosemary and tossing the veggies.

• While the veggies are roasting, finely chop garlic. • Cut broccoli into small florets, then roughly chop the stalk.

• When the veggies have 15 minutes cook time remaining, place chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. • In a medium bowl, combine classic roast seasoning and a drizzle of olive oil, then season with salt and pepper. Add chicken and toss to coat. Transfer chicken to a second lined oven tray.

• Spread chargrilled capsicum relish over the coated chicken and sprinkle with shredded Cheddar cheese. Bake until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it’s no longer pink inside. Little cooks: Help sprinkle the Cheddar cheese over the chicken!

• While the chicken is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook broccoli, stirring, until softened, 5-6 minutes. • Add garlic and the butter and cook, tossing until fragrant and well coated, 1 minute. Season to taste.

TIP: Add a dash of water to the pan to help speed up the broccoli cooking process.