Cheesy Hasselback Chicken

Name: Cheesy Hasselback Chicken with Red Pesto & Roast Veggie Toss
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 Kumara; 1 beetroot; 1 carrot; 1 onion; ¼ tsp salt; 1 packet chicken breast; 1 packet red pesto; 1 packet Shredded Cheddar Cheese; 1 bag salad leaves; 1 tsp vinegar (white wine or red wine); 1 packet garlic aioli

with Red Pesto & Roast Veggie Toss

4.5(786)

Recipe Development TeamUpdated on September 09, 2023

Get tasty recipes from just $6 per serving

Calories

3380 kcal

Protein

49.1g protein

Total

30 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Milk
Tree Nuts
Eggs
Soy

Get ready to meet the chicken of your dreams! With a crispy, cheesy crust and tasty pockets of red pesto, every bite is a flavour bomb. Teamed with a medley of sweet roasted veggies and creamy aioli, this is definitely a dinner worth staying in for. *Unfortunately, this week's baby spinach leaves were in short supply, so we've replaced them with rocket leaves. Don't worry, the recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Kumara

beetroot

carrot

onion

1 packet

chicken breast

1 packet

red pesto

(Contains: Milk, Tree Nuts; )

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

1 bag

salad leaves

1 packet

garlic aioli

(Contains: Eggs, Soy; )

Not included in your delivery

olive oil

¼ tsp

salt

1 tsp

vinegar (white wine or red wine)

Nutrition Values

/ per serving

Calories3380 kcal

Fat45.2 g

of which saturates10.6 g

Carbohydrate47 g

of which sugars25.3 g

Protein49.1 g

Sodium803 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 Paper

•Baking Tray

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara and beetroot (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Cut the carrot (unpeeled) into 2cm chunks. TIP: Cut the veggies to size so they cook in time.

Place the kumara, beetroot, onion and carrot on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the salt and season with pepper. Toss to coat, then arrange in a single layer. Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, cut deep slits into the chicken breast at 1cm intervals, taking care to not slice all the way through. Place the chicken, cut-side up, on a second oven tray lined with baking paper and stuff the slits with the red pesto. Season with salt and pepper, then sprinkle over the shredded Cheddar cheese.

Bake the chicken until cooked through, 12-16 minutes (depending on size). TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is baking, combine the roasted veggies, rocket leaves, a drizzle of olive oil and the vinegar in a large bowl. Season to taste and toss to coat.