• Preheat oven to 240°C/220°C fan-forced. 
• Cut potato into wedges. 
• Place wedges on a 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 at 1cm intervals. Season generously with salt
and pepper.
• Place chicken on a second lined oven tray and top with chargrilled 
capsicum relish. Sprinkle over shredded Cheddar cheese.
• Roast until cooked through, 12-16 minutes. 

TIP: Chicken is cooked through when it is no longer pink inside.

• When the chicken has 5 minutes remaining, slice cucumber into 
half-moons.
• In a large bowl, combine mixed salad leaves, cucumber and a drizzle of 
balsamic vinegar and olive oil. Season to taste. 

• Divide cheesy capsicum hasselback chicken, potato wedges and cucumber 
salad between plates to serve. Enjoy!

ELEVATE ME: If you've added extra ingredients to this recipe, thinly slice spring onion and roughly chop roast almonds. Sprinkle over spring onion and almonds. Serve with Italian truffle mayonnaise.