Cheesy Capsicum Chicken & Herby Root Veg

• 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.