Double Golden Cheesy Tomato Chicken

Name: Double Golden Cheesy Tomato Chicken with Hasselback Kūmara & Mixed Salad
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Kumara; 1 packet Shredded Cheddar Cheese; 1 packet Mayonnaise; 600 g Diced Chicken; 1 sachet Classic Roast Seasoning; 1 packet Tomato Paste; 1 packet Mixed Salad Leaves; 1 White Turnip; 1 Carrot

with Hasselback Kūmara & Mixed Salad

4.5(6)

Recipe Development TeamUpdated on April 01, 2026

Get tasty recipes from just $6 per serving

Calories

627 kcal

Protein

75.8g protein

Total

30 minutes

Difficulty

Easy

High Protein

Allergens:

Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

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

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

Ingredients

Serving amount

Kumara

1 packet

Shredded Cheddar Cheese

(Contains: Milk)

1 packet

Mayonnaise

(May be present: Soy, Sesame, Fish, Eggs)

600 g

Diced Chicken

1 sachet

Classic Roast Seasoning

1 packet

Tomato Paste

1 packet

Mixed Salad Leaves

White Turnip

Carrot

Nutrition

Calories627 kcal

Energy (kJ)2630 kJ

Fat22.3 g

of which saturates6.8 g

Carbohydrate30.4 g

of which sugars15.9 g

Dietary Fibre4.7 g

Protein75.8 g

Sodium800 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.

You will need

•Large Non-Stick Pan

•Lid

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Cut each kumara in half lengthways. • Place 1 kumara half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice kumara without cutting all the way through. • Place on a lined oven tray, flat side down and repeat with the remaining kumara. Drizzle with olive oil. • Toss gently to combine and roast until tender, 30-35 minutes.

• In a medium bowl, combine classic roast
seasoning and a drizzle of olive oil. • Add diced chicken and turn to coat. Season with salt and pepper. Little cooks: Kids can help by combining the spice
blend and olive oil.

• In a large frying pan, heat a drizzle of olive oil
over high heat. When oil is hot, cook chicken,
tossing occasionally, until browned and cooked
through, 5-6 minutes.• In the last 1-2 minutes of cook time, add tomato paste, the butter, brown sugar and a dash of water and cook, turning chicken to coat. TIP: The spice blend will char slightly in the pan, this
adds to the flavour! TIP: Chicken is cooked through when It's no longer pink inside

• Reduce heat to medium, then sprinkle shredded Cheddar cheese over the chicken. Cover with a lid (or foil) until the cheese melts, 1-2 minutes. Remove from heat. Little cooks: Add the finishing touch by sprinkling the cheese on top. Careful, the pan is hot!

• Grate the carrot. Roughly chop white turnip. Slice avocado in half, scoop out flesh and roughly chop. • In a large bowl, combine mixed salad leaves, carrot, turnip, avocado and a drizzle of white wine vinegar and olive oil. Season to taste.