with Chips and Salad
This Cheesy Marinara Chicken is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Allergens
Utensils
Tags
Potatoes
450 grams
British Chicken Breasts
2 unit(s)
Mixed Herbs
1 sachet(s)
Marinara Sauce
120 grams
Mature Cheddar Cheese
40 grams
Baby Leaf Mix
50 grams
Balsamic Glaze
12 milliliter(s)
Honey
1 tbsp
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Lay the chicken into an appropriately-sized ovenproof dish, drizzle with oil, sprinkle over the mixed herbs and season with salt and pepper.
Roast the chicken on the top shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
In a small bowl, combine the marinara sauce and honey (see pantry for amount).
Grate the cheese.
When the chicken has 5 mins left, pour over the marinara sauce and sprinkle the cheese on top.
Return to the oven for the remaining time until the sauce is piping hot and the cheese is melted.
Share the marinara chicken between your plates, spoon over any remaining sauce from the dish.
Serve with the chips and salad leaves on the side.
Drizzle the balsamic glaze over the salad to finish.
Enjoy!
2233
kJ
Energy (kJ)
534
kcal
Energy (kcal)
12.3
g
Fat
5.6
g
of which saturates
59.7
g
Carbohydrate
15.2
g
of which sugars
50
g
Protein
1.22
g
Salt
with Oven-Baked Chips and Tomato Salad
with Oven-Baked Chips and Tomato Salad
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