with Golden Roast Veg & Pear Slaw
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! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
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
Pear
1
Onion Chutney
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 1 cm intervals.
• Place chicken on a second lined oven tray, drizzle with olive oil, sprinkle
with garlic & herb seasoning and a pinch of salt and turn chicken to coat.
• Spoon onion chutney over the chicken, then top with grated Parmesan
cheese. Place chicken on lower oven shelf and bake until cooked through,
14-16 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
Little cooks: Help by sprinkling over the Parmesan cheese!
• Meanwhile, thinly slice pear into sticks.
• In a large bowl, combine pear, shredded cabbage mix and a drizzle of
vinegar and olive oil. Season to taste.
• Divide Parmesan-herb hasselback chicken, golden roast veg and pear
slaw between plates.
• Serve with the mayonnaise. Enjoy!
Little cooks: Take charge by tossing the slaw!
503
kcal
Calories
2100
kJ
Energy (kJ)
20.8
g
Fat
5.1
g
of which saturates
33.4
g
Carbohydrate
21.3
g
of which sugars
4.1
g
Dietary Fibre
44
g
Protein
0
mg
Cholesterol
916
mg
Sodium
