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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 sachet

Aussie spice blend

1 packet

chicken breast

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

feta cheese


1 packet

flaked almonds

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

1 unit


½ unit


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
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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.


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