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Feta & Pesto Hasselback Chicken

Feta & Pesto Hasselback Chicken

with Pear Salad & Spiced Potatoes

Family Friendly
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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 potato chunks. Delish!

Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

potatoes

1 sachet

Aussie spice blend

1 packet

chicken breast

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

feta cheese

(ContainsMilk)

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 unit

cucumber

½ unit

pear

1 bag

mixed salad leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2780 kJ
Fat35 g
of which saturates9.1 g
Carbohydrate36.3 g
of which sugars8.6 g
Protein47.8 g
Sodium907 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place the potato and Aussie spice blend on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of pepper. Toss to coat, then spread out in a single layer. Roast on the top oven shelf until tender, 20-25 minutes.

TIP: Cut the potato to size so it cooks in time!

2

While the potato is roasting, cut deep slices at 1cm intervals, taking care to not slice all the way through, across the chicken breast. Place the chicken, cut-side up, on a second oven tray lined with baking paper and top with the basil pesto. Season with a generous pinch of salt and pepper, then crumble over the feta.

3

Place the chicken on the lower oven shelf and bake until cooked through, 12-16 minutes (depending on the size of the fillet).

TIP: Chicken is cooked through when it's no longer pink inside.

4

In the last 5 minutes of chicken cook time, add the flaked almonds to the side of the oven tray with the potatoes and bake until toasted.

5

While the almonds are toasting, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients list). 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.

6

Divide the feta and pesto hasselback chicken, spiced potatoes and pear salad between plates. Scatter over the toasted almonds.