Super Cheesy Chicken Melts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Super Cheesy Chicken Melts

Super Cheesy 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:
Optional Spice
Calorie Smart
Family Friendly
Protein Rich
Allergens:
Milk
Total Time35 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Carrot

1 unit(s)

Garlic

75 grams

Green Beans

320 grams

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

Butter

to taste

Water

sideBannerName

Nutrition Values

Energy (kJ)2388 kJ
Energy (kcal)571 kcal
Fat15 g
of which saturates7.3 g
Carbohydrate63 g
of which sugars12.7 g
Dietary Fiber0.9 g
Protein50.4 g
Cholesterol0 mg
Salt1.39 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

Roast the Veg
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.
Get Prepped
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.

Marinate the Chicken
3
  • Toss the chicken in a drizzle of oil, half the Italian herbs (double for 4p), 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.
Bake the Chicken
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.
Steam-fry the Veg
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.
Finish and Serve
6
  • Divide cheesy tomato chicken melts between plates.
  • Serve with roast veg and garlicky greens.