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Hasselback chicken with lemon-roasted broccoli
Hasselback chicken with lemon-roasted broccoli
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Irresistible hasselback chicken stuffed with bocconcini, tomatoes, and basil for a family favorite.
Ingredients:
  • 4 chicken breast fillets
  • 36.40 gm extra virgin olive oil
  • 210g tub bocconcini, drained, sliced
  • 82.50 ml drained semi-dried tomatoes
  • 62.50 ml fresh basil leaves
  • 1 small head broccoli, cut into florets
  • 1/4 small cauliflower, cut into florets
  • Zest of 1 lemon
  • 40.00 ml pepitas
  • 1 garlic clove, thinly sliced
  • 42.00 gm lemon juice
  • 40.00 gm basil pesto
  • 50g baby spinach
  • Crusty bread, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 200C (180C fan-forced).
  • With a small sharp knife, make 5 deep slits on top of each chicken breast, ensuring not to cut all the way through. Drizzle half of the oil in a large baking tray with sides. Arrange chicken on the tray with the cut side up. Fill the slits in the chicken with bocconcini, tomatoes, and basil.
  • Spread broccoli and cauliflower out on the baking tray with chicken. Drizzle everything with the remaining oil and season generously with salt and pepper. Roast in the oven for 20 minutes. Sprinkle lemon zest, pepitas, and garlic over the chicken and veggies, then roast for an additional 5 to 10 minutes until chicken is cooked and vegetables are tender.
  • In a small bowl, mix together lemon juice and pesto. Drizzle the mixture over the chicken, then add baby spinach on top of the vegetables. Serve with crusty bread and lemon wedges.

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