Feta & Pesto Hasselback Chicken

Name: Feta & Pesto Hasselback Chicken with Pear Salad & Spiced Potatoes
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potatoes; 1 sachet Nan's Special Seasoning; 1 packet chicken breast; 1 packet basil pesto; 1 block feta cheese; 1 cucumber; ½ pear; 1 bag salad leaves; 1 tsp balsamic vinegar

with Pear Salad & Spiced Potatoes

Get up to $175 off

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:

Milk

•Almond

•Cashew

•Pine Nut

•Walnut

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 Time

DifficultyEasy

Ingredients

Serving amount

potatoes

1 sachet

Nan's Special Seasoning

1 packet

chicken breast

1 packet

basil pesto

(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

cucumber

pear

1 bag

salad leaves

Not included in your delivery

olive oil

1 tsp

balsamic vinegar

Nutrition Values

/ per serving

Calories0 kcal

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

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Small Non-Stick Pan

Instructions

PDF

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.