Cheesy Tomato Chicken & Herby Root Veg

Name: Cheesy Tomato Chicken & Herby Root Veg with Garlic Butter Broccoli
Total time: 35 min
Yield: 2
Cuisine: New Zealand
Ingredients: 320 g Chicken Breast; 1 packet Rosemary; 1 sachet All-American Spice Blend; 1 Baby Broccoli; 1 Carrot; 2 Garlic; 3 Potato; 1 Tomato Relish; 1 Cheddar Cheese; 1 drizzle olive oil; 20 g butter

with Garlic Butter Broccoli

Recipe Development TeamUpdated on October 21, 2026

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Calories

:

737 kcal

Protein

:

52.8g protein

Total

:

35 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Milk

Load up chicken breasts with flavour before baking them until golden and tender. Tomato relish and melted Cheddar combine to make a sensational topping that everyone will happily devour! We’ve replaced the broccoli in this recipe with baby broccoli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

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

Ingredients

Serving amount

320 g

Chicken Breast

1 packet

Rosemary

1 sachet

All-American Spice Blend

1

Baby Broccoli

1

Carrot

2

Garlic

3

Potato

1

Tomato Relish

1

Cheddar Cheese

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

Nutrition

Energy (kJ)3090 kJ

Calories737 kcal

Fat26.1 g

of which saturates12.9 g

Carbohydrate55.7 g

of which sugars9 g

Dietary Fibre12.4 g

Protein52.8 g

Sodium945 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

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat the oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-sized chunks.
Pick rosemary leaves (see ingredients).
• Place veggies on a lined oven tray.
• Drizzle with olive oil, sprinkle over rosemary
and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes.

Little cooks: Help with sprinkling over the rosemary
and tossing the veggies.

2

• While the veggies are roasting, finely chop garlic.
• Trim baby broccoli, halving any thicker stalks
lengthways.

3

• When the veggies have 15 minutes cook time
remaining, place chicken breast between two
sheets of baking paper. Pound chicken with a
meat mallet or rolling pin until they are an even
thickness, about 2cm thick.
• In a medium bowl, combine All-American spice
blend and a drizzle of olive oil, then season with
salt and pepper. Add chicken and toss to coat.
• Transfer chicken to a second lined oven tray.

4

• Spread tomato relish over chicken, then
sprinkle with Cheddar cheese.
• Bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it’s no longer
pink inside.

Little cooks: Help sprinkle the Cheddar cheese over
the chicken!

5

• While the chicken is cooking, heat a large frying
pan over medium-high heat with a drizzle of
olive oil.
• Cook baby broccoli, stirring, until softened,
5-6 minutes.
• Add garlic and the butter and cook, tossing,
until fragrant and well coated, 1 minute.
• Season to taste.

TIP: Add a dash of water to the pan to help speed up
the broccoli cooking process.