Cheesy Capsicum Chicken Melts
with Roasted Veggies & Garlic Butter Broccoli
Load up chicken breasts with flavour before baking them until golden and tender. Chargrilled capsicum relish and melted Cheddar combine to make a sensational topping that everyone will happily devour!
This recipe is under 650kcal per serving
The quantities provided above are averages only.
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
Ingredients
2
potato
1
carrot
1 clove
garlic
1 head
broccoli
1 packet
chicken breast
½ sachet
sweet paprika
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 bunch
basil
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato and carrot into bite-sized chunks. Place the veggies and a drizzle of olive oil on a lined oven tray. Season with salt and pepper, then toss to coat. Roast until tender, 30-35 minutes.
While the veggies are roasting, finely chop the garlic. Cut the broccoli into small florets, then roughly chop the stalk.
When the veggies have 15 minutes cook time remaining, place the chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 2cm thick. In a medium bowl, combine the sweet paprika and a drizzle of olive oil, then season with salt and pepper. Add the chicken and toss to coat. Transfer the chicken to a second lined oven tray.
Spread the chargrilled capsicum relish over the paprika chicken and sprinkle with the shredded Cheddar cheese. Bake until cooked through, 8-12 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the broccoli, stirring, until softened, 5-6 minutes. Add the garlic and butter and cook, tossing, until fragrant and well coated, 1 minute. Season to taste. TIP: Add a dash of water to the pan to help speed up the broccoli cooking process.
Thinly slice the basil leaves. Divide the cheesy capsicum chicken melts, garlic butter broccoli and roasted veggies between plates. Garnish with the basil.