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!
Always refer to the product label for the most accurate ingredient and allergen information.
Aussie spice blend
basil pesto(ContainsMilk, Tree Nuts)
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
mixed salad leaves
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.