Oven-Baked Cheesy Hasselback Chicken & Bacon
with Roasted Beetroot & Capsicum
Get ready for a bite of cheesy perfection! Juicy, golden chicken in a show-stopping smokey spice blend, topped with ooey gooey melted cheese. Nestled alongside vibrant beetroot and sweet capsicum, this oven-baked wonder is packed with bold flavours and minimal fuss.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
320 g
Chicken Breast
100 g
Diced Bacon
1 sachet
peri-peri seasoning
(May be present: Soy, Wheat, Gluten)
2 packet
Potato
1
Beetroot
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato and courgette into bite size chunks. Roughly chop capsicum. • Place veggies and diced bacon on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. Season generously with salt and pepper. • Place chicken on a second lined oven tray and drizzle with olive oil. Sprinkle over peri-peri seasoning and shredded cheddar cheese. • Roast until cooked through, 12-16 minutes. TIP: Chicken is cooked through when it is no longer pink inside.
• When the veggies are done, add a drizzle of white wine vinegar and toss to combine. Season to taste.
• Divide bacon, courgette and capsicum traybake between plates. Top with cheesy peri peri chicken. Enjoy! • If you've added a fancify bundle, thinly slice spring onion and slice lemon into wedges. Sprinkle over spring onion and squeeze over lemon juice. Serve with sour cream.
