Super Cheesy Double Chicken Melts
with roast root veg and garlicky greens
This recipe features chicken topped with rich tomato paste, chilli flakes and plenty of cheese! The slight sweetness and acidity from the tomato works a treat with the melted cheese, while the simple and delish veg accompaniments do their part to make this a nutritionally balanced meal.
Tags:
Family Friendly
•Optional Spice
•Protein Rich
Allergens:
Milk
Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Carrot
1 unit(s)
Garlic
100 grams
Green Beans
640 grams
Irish Chicken Breast
1 tin(s)
Tomato Paste
60 grams
Baby Spinach
50 grams
Grated Cheese
(Contains Milk)
½ sachet(s)
Italian Herbs
1 sachet(s)
Dried Chilli Flakes
500 grams
Baby Potatoes
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Energy (kJ)3151 kJ
Energy (kcal)753 kcal
Fat17.5 g
of which saturates8 g
Carbohydrate63.6 g
of which sugars12.6 g
Dietary Fiber0.9 g
Protein92.7 g
Cholesterol0 mg
Salt1.68 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Pan with Lid
Instructions
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray.
- Trim the carrot then halve lengthways (no need to peel). Chop widthways into 2cm chunks. Pop onto the tray with the potatoes.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer and arrange the potatoes cut-side down.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Trim the green beans.
- Peel and grate the garlic (or use a garlic press).
- Place the chicken on a board and one at a time, sandwich each breast between two pieces of baking paper or (cling film).
- Bash with the bottom of a pot until it’s 1-2cm thick. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Toss the chicken in a drizzle of oil, half a sachet of Italian herbs (per 2P), and the chilli flakes (use less if you don't like spice).
- Season with salt and pepper.
- Transfer chicken to a separate lined baking tray.
4
- Spread the tomato paste over each chicken breast, then sprinkle over the cheese.
- Bake until chicken is cooked through and cheese is melted and golden, 15-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans and fry until starting to char, 2-3 mins.
- Stir in the garlic, lower the heat to medium and cook for 1 min.
- Add a splash of water, cover and cook until tender, 4-5 mins.
- Once cooked, stir through the spinach and allow to wilt. Season to taste with salt and pepper. Remove the pan from the heat.
6
- Divide cheesy tomato chicken melts between plates.
- Serve with roast veg and garlicky greens.
