HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconItalian Chicken & Roasted Roma Tomatoes
Italian Chicken & Roasted Roma Tomatoes

Italian Chicken & Roasted Roma Tomatoes

with Mash & Creamy Pesto Dressing

Family Friendly
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Classic Italian flavours shine in this fuss-free feast. With herbed garlicky chicken, sweet bursts of roasted Roma tomatoes, creamy mash and a basil pesto dressing, it's enough to make even the most traditional Italian envious.


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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ tin

baby Roma tomatoes

½ unit

red onion

2 unit


1 clove


1 unit


1 bunch


1 packet

chicken breast

½ sachet

Italian herbs

1 bag

mixed salad leaves

½ packet

Italian dressing

1 packet

creamy pesto dressing


Not included in your delivery

olive oil

2 tsp

balsamic vinegar

40 g



2.5 tbs



¼ tsp


½ tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3120 kJ
Fat44.2 g
of which saturates15.4 g
Carbohydrate41.3 g
of which sugars11.4 g
Dietary Fibre0 g
Protein44.1 g
Cholesterol0 mg
Sodium855 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Drain the baby Roma tomatoes (see ingredients list). Slice the red onion (see ingredients list) into 1cm wedges. Place the tomatoes and onion on an oven tray lined with baking paper and toss with the balsamic vinegar, a pinch of salt and pepper and a generous drizzle of olive oil. Roast until caramelised, 15-20 minutes.


While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt to the potato and mash with a potato masher or fork until smooth. Cover to keep warm.


While the potato is cooking, finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Pick the thyme leaves. Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a large bowl, combine the Italian herbs (see ingredients list), brown sugar, a good pinch of salt and a good drizzle of olive oil. Add the chicken and toss to coat.


Heat a large frying over a medium-high heat. Add the chicken in batches and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate. Add the garlic and thyme to the empty pan and cook, until fragrant, 1 minute. Remove from the heat, then return the chicken to the pan and toss to coat. Remove the pan from the heat and set aside.

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


In a large bowl, combine the mixed salad leaves and cucumber. Just before serving, add the Italian dressing (see ingredients list) and toss to coat.


Divide the mash between plates and top with the Italian chicken and roasted veggies. Spoon over any juices from the tray. Dollop over the creamy pesto dressing. Serve with the mixed salad.