with Golden Roast Veg & Rainbow Salad
If you haven’t tried hasselback chicken yet, here’s your chance! This one is stuffed with our garlicky herb seasoning and onion chutney, then sprinkled in Parmesan and baked to golden perfection. You’ll then need some tasty sides and luckily we have you covered; roasted veggies and crispy slaw. Delish!
Allergens
Tags
Garlic & Herb Seasoning
1 sachet
Chicken breast
320 g
Potato
1 packet
Grated Parmesan Cheese
1 packet
Carrot
1
Shredded Cabbage Mix
1 packet
Mixed Salad Leaves
1 packet
Olive oil
1 drizzle
Vinegar
1 drizzle
Mayonnaise
2 tbs
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato and carrot into bite-size chunks.
• Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, cut deep slices, taking care to not slice all the way through,
across chicken breast in 1cm intervals.
• Place chicken, sliced side up, on a second lined oven tray, sprinkle with
garlic & herb seasoning, a pinch of salt and a drizzle of olive oil and turn
chicken to coat.
• Top chicken with grated Parmesan cheese.
• Place chicken on lower oven shelf and bake until cooked through,
12-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, in a large bowl, combine mixed salad leaves, shredded
cabbage mix and a drizzle of vinegar and olive oil. Season to taste.
• Divide Parmesan-herb hasselback chicken, golden roast veg and rainbow
salad between plates. Serve with the mayonnaise. Enjoy!
Little cooks: Kids can take the lead by tossing the salad!
1810
kJ
Energy (kJ)
432
kcal
Calories
20.8
g
Fat
5.1
g
of which saturates
16.2
g
Carbohydrate
7.9
g
of which sugars
3.3
g
Dietary Fibre
44
g
Protein
0
mg
Cholesterol
774
mg
Sodium
