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!
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
Nan's special seasoning
basil pesto(ContainsMilk, Tree Nuts)
feta cheese(ContainsMilkMay be presentTree Nuts)
mixed salad leaves
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!
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.
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.
While the chicken is baking, thinly slice the cucumber into half-moons. Thinly slice the pear (see ingredients).
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.