Crumbly Cheese & Pesto Hasselback Chicken
with Pear Salad & Spiced Potatoes
Can you get a more perfectly portioned plate? This nutritionally balanced meal has a healthy serve of chicken coated in the most delectable basil pesto, a crisp pear salad with loads of texture, and tasty roast potato chunks. Delish!
This recipe is under 650kcal per serving.
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
2
potato
1 packet
chicken breast
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1
cucumber
½
pear
1 bag
salad leaves
1 sachet
Nan's Special Seasoning
1 packet
Greek salad cheese/feta cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Place the potato and Nan's special seasoning on a lined oven tray. Drizzle with olive oil and season with pepper. Toss to coat, then spread out evenly. Roast until tender, 20-25 minutes.
While the potato is roasting, cut deep slices across each chicken breast at 1cm intervals, taking care to not slice all the way through. Place the chicken, cut-side up, on a second lined oven tray and spoon over the basil pesto. Season with salt and pepper, then crumble over the cheese.
Place the chicken on the lower oven shelf and bake until cooked through, 12-16 minutes (depending on the size). TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients).
In a large bowl, combine the cucumber, pear, mixed salad leaves, a small drizzle of olive oil and the balsamic vinegar. Season to taste and toss to coat.
Divide the crumbly cheese and pesto hasselback chicken and spiced potatoes between plates. Serve with the pear salad.
