Oven-Baked Cheesy Double Hasselback Chicken
with Roasted Capsicum & Courgette- Milk
- Soy
- Wheat
- Gluten
- May contain traces of allergens
Get ready for a bite of cheesy perfection! Juicy, golden chicken in a show-stopping smokey spice blend, topped with ooey gooey melted cheese. Nestled alongside tender courgette and sweet capsicum, this one-pan wonder is packed with bold flavours and minimal fuss.
Ingredients
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1
Capsicum
640 g
Chicken Breast
1 sachet
peri-peri seasoning
(Contains: Soy, Wheat, Gluten, May contain traces of allergens; )
2 packet
Potato
1
Courgette
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and courgette into bite size chunks. Roughly chop capsicum.
• Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, cut deep slices, taking care to not slice all the way through, across chicken breast in 1cm intervals. Season generously with salt and pepper.
• Place chicken on a second lined oven tray and drizzle with olive oil. Sprinkle over peri-peri seasoning and shredded cheddar cheese.
• Roast until cooked through, 12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
TIP: Use two oven trays if necessary.
Little cooks: Help by sprinkling over the Cheddar cheese!
• When the veggies are done, add roasted veggies and a drizzle of white
wine vinegar to a large bowl. Toss to combine and season to taste with
salt and pepper.
TIP: Add the vinegar to the veggie tray to save on washing up!
Little cooks: Take the lead by tossing the veggies and vinegar!
• Divide roasted veggies between plates.
• Top with oven-baked cheesy hasselback chicken to serve. Enjoy!
• If you've added a fancify bundle, thinly slice spring onion and slice lemon into wedges. Sprinkle over spring onion and squeeze over lemon juice. Serve with sour cream.
