HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBaked Cheesy Tomato Chicken
Baked Cheesy Tomato Chicken

Baked Cheesy Tomato Chicken

with Golden Potatoes, Beans & Carrots

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Keep your chicken breasts tender and full of flavour by baking them in a rich tomato sauce and covering the whole thing with Cheddar. With a melted, gooey top and lots of colourful veggies on the side, this chicken dinner will win over the whole family!

Allergens:Tree NutsMilk

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

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

6 unit


1 packet

slivered almonds

(ContainsTree Nuts)

2 clove


1 bunch


1 packet

chicken breast

½ sachet

dried oregano

1 tin

chopped tomatoes

1 cube

vegetable stock powder

1 packet

shredded Cheddar cheese


1 bag

green beans

2 unit


Not included in your delivery

olive oil

2 tsp

brown sugar

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2410 kJ
Fat22.9 g
of which saturates8.8 g
Carbohydrate38.1 g
of which sugars11.2 g
Dietary Fibre0 g
Protein50 g
Cholesterol0 mg
Sodium456 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Place the potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.


While the potato is roasting, finely chop the garlic (or use a garlic press). Pick and slice the basil leaves. Heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the chicken breast on both sides with salt and pepper and add to the hot pan. Cook until golden, 2 minutes each side. Transfer to a large baking dish. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic and dried oregano (see ingredients list) and cook until fragrant, 1 minute. Add the chopped tomatoes, basil, brown sugar, butter and crumble in 1 vegetable stock cube. Simmer until thickened, 3-4 minutes.


Pour the tomato mixture over the chicken in the baking dish. Sprinkle with the shredded Cheddar cheese and bake until the chicken is just cooked through, 6-10 minutes (depending on thickness). Set aside to rest for 5 minutes. TIP: Chicken is cooked through when it is no longer pink inside.


While the chicken is baking, trim the green beans. Thinly slice the carrot (unpeeled) into half-moons. Wipe out the frying pan and return to a medium-high heat with a drizzle of olive oil. Add the green beans and carrot and a splash of water and cook, tossing, until tender, 5-6 minutes. Season with salt and pepper.


Divide the baked cheesy chicken and tomato sauce between plates. Serve the roast potato and veggies on the side. Sprinkle the slivered almonds over the adults' portions.

TIP: For kids, follow our serving suggestion in the main photo.