Cheesy Pesto Chicken Melts
with Roast Veggies & Greens
- Milk
- Tree Nuts
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!
Ingredients
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
Utensils
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.
Divide the cheesy pesto chicken melts, greens and roasted vegetables between plates. Garnish with the basil.
