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Feta & Pesto Hasselback Chicken

Feta & Pesto Hasselback Chicken

with Pear Salad & Spiced Potatoes

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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 roast potato chunks. Delish!

Allergens:MilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

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

2

potatoes

1 sachet

Nan's special seasoning

1 packet

chicken breast

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 block

feta cheese

(ContainsMilkMay be presentTree Nuts)

1

cucumber

½

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)0 kJ
Energy (kJ)2639 kJ
Fat31.5 g
of which saturates7.7 g
Carbohydrate35.1 g
of which sugars6.8 g
Dietary Fibre0 g
Protein49.3 g
Cholesterol0 mg
Sodium903 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Small Non-Stick Pan
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 Nan's special seasoning on an oven tray lined with baking paper. Drizzle with olive oil and season with pepper. Toss to coat, then spread out in a single layer. Roast 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, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper, then spoon over the basil pesto. Season with 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 size). TIP: Chicken is cooked through when it's no longer pink inside.

4

While the chicken is baking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients).

5

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.