Cheesy Pesto Chicken Melts

Name: Cheesy Pesto Chicken Melts with Roast Veggies & Greens
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 3 unit potatoes; 3 unit carrot; ½ sachet Oregano Citrus Spice Blend; ¼ tsp salt; 2 clove garlic; 1 head broccoli; 1 bag green beans; 1 bunch basil; 1 packet chicken breast; 1 sachet sweet paprika; 1 tub traditional pesto; 1 block Cheddar cheese; 20 g butter

with Roast Veggies & Greens

Get up to $175 off

Load up your chicken breasts with flavour before baking them until golden and tender. A dollop of pesto plus Cheddar cheese combine in the oven for a sensational medley that young and old will devour!

Allergens:

Milk

•Tree Nuts

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 Time

DifficultyEasy

Ingredients

/ Serving 4 people

3 unit

potatoes

3 unit

carrot

½ sachet

Oregano Citrus Spice Blend

2 clove

garlic

1 head

broccoli

1 bag

green beans

1 bunch

basil

1 packet

chicken breast

1 sachet

sweet paprika

1 tub

traditional pesto

(Contains: Milk, Tree Nuts; )

1 block

Cheddar cheese

(Contains: Milk; )

Not included in your delivery

olive oil

¼ tsp

salt

20 g

butter

(Contains: Milk; )

Nutrition Values

/ per serving

Calories2420 kcal

Fat24.1 g

of which saturates11.3 g

Carbohydrate31 g

of which sugars9 g

Protein53.7 g

Sodium639 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

•Chopping board

•Knife

•Large Non-Stick Pan

Cooking Steps

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the carrot (unpeeled) into 2cm chunks. Place the potato, carrot, 1/2 sachet of oregano citrus spice blend, the salt and a drizzle of olive oil on an oven tray lined with baking paper. Toss to coat, then bake until tender, 30-35 minutes.

While the veggies are roasting, finely chop the garlic (or use a garlic press). Cut the broccoli into small florets and roughly chop the stalk. Trim the green beans. Pick and thinly slice the basil leaves. Grate the Cheddar cheese.

When the potato and carrot have 15 minutes cook time remaining, place the 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. Add the chicken to a medium bowl. Add the sweet paprika, a pinch of salt and pepper and a drizzle of olive oil to the chicken and toss to coat. Transfer the chicken to a second oven tray lined with baking paper.

Spread the traditional pesto over the chicken and sprinkle with the grated Cheddar cheese. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it is no longer pink inside.

While the chicken is baking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the broccoli and green beans and cook, stirring, until softened, 5-6 minutes. TIP: Add dashes of water to the pan as you go to help speed up the cooking process. Add the garlic and butter and cook, tossing, until fragrant and well coated, 1 minute. Season to taste with salt and pepper.