What are the main ingredients in HEARTY HASSELBACK CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of HEARTY HASSELBACK CHICKEN?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare HEARTY HASSELBACK CHICKEN?

COOK THE QUINOA: Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm. ROAST TOMATOES & CHICKPEAS: Preheat the oven to 200°C. Place the drained chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway. HASSELBACK: Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some lemon zest and seasoning to taste and mix well. Pat the chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden. AVO SALSA: Halve the avocado and remove the pip. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving. QUINOA SALAD: Combine the Dijon Dressing in a bowl with the juice from 3 lemon wedges and season to taste. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing. HASSLE-FREE HASSELBACK!: Make a bed of jam-packed quinoa. Place the hasselback chicken on top and fleck with the avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!

What should be prepared from my kitchen to make HEARTY HASSELBACK CHICKEN?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

HEARTY HASSELBACK CHICKEN

Name: HEARTY HASSELBACK CHICKEN
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Juicy roast chicken breast, infused with the fresh flavours of a creamy, tangy stuffing. With a jumble of red quinoa, baby spinach, and roast chickpeas and tomatoes for whole-hearted warmth and nourishment.

HEARTY HASSELBACK CHICKEN

with a ricotta, fresh basil & lemon stuffing

Hands on Time: 15 - 25 minutes

Overall Time: 30 - 40 minutes

Ingredients:

Avocado
Baby Spinach
Baby Tomatoes
Chicken
Chickpeas
Dijon Dressing
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Basil
Lemon
NOMU Spanish Rub
Red Quinoa
Ricotta Cheese

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

ROAST TOMATOES & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 200ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some lemon zest and seasoning to taste and mix well. Pat the chicken breast dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of the breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breast on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the flesh from the remaining half and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 1 lemon wedge and season to taste. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback chicken on top and fleck with the avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!

Chickpeas - 120g
Baby Tomatoes - 100g
NOMU Spanish Rub - 5ml
Red Quinoa - 75ml
Ricotta Cheese - 50g
Fresh Basil - 4g
Lemon - 1
Free-Range Chicken Breast - 1
Avocado - 1
Baby Spinach - 20g
Dijon Dressing - 15ml

Download the Recipe

Serves 2

ROAST TOMATOES & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some lemon zest and seasoning to taste and mix well. Pat the chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the avocado and remove the pip. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 3 lemon wedges and season to taste. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback chicken on top and fleck with the avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!

Chickpeas - 240g
Baby Tomatoes - 200g
NOMU Spanish Rub - 10ml
Red Quinoa - 150ml
Ricotta Cheese - 100g
Fresh Basil - 8g
Lemon - 1
Free-Range Chicken Breasts - 2
Avocado - 1
Baby Spinach - 40g
Dijon Dressing - 30ml

Download the Recipe

Serves 3

ROAST TOMATOES & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 25-30 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 400ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some lemon zest and seasoning to taste and mix well. Pat the chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the avocado and remove the pip. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 3 lemon wedges and season to taste. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback chicken on top and fleck with the avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!

Chickpeas - 240g
Baby Tomatoes - 200g
NOMU Spanish Rub - 10ml
Red Quinoa - 150ml
Ricotta Cheese - 100g
Fresh Basil - 8g
Lemon - 1
Free-Range Chicken Breasts - 2
Avocado - 1
Baby Spinach - 40g
Dijon Dressing - 30ml

Download the Recipe

Serves 4

ROAST TOMATOES & CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas and halved baby tomatoes on a roasting tray. Coat in oil, some seasoning, and the Spanish Rub to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until the chickpeas are crispy and the tomatoes have blistered, shifting halfway.
COOK THE QUINOA
Rinse the quinoa and place in a pot. Submerge in 800ml of water and place over a medium-high heat. Bring to a simmer with the lid off. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and set aside to keep warm.
HASSELBACK
Combine the ricotta and three-quarters of the chopped basil in a bowl. Add some lemon zest and seasoning to taste and mix well. Pat the chicken breasts dry with some paper towel and place on a chopping board. Using a sharp knife, make little pockets for the stuffing by cutting 3 or 4 horizontal incisions along the width of each breast, about one finger apart. (Don’t cut all the way through!) Season the flesh, including inside the incisions. Fill each incision with about 1 tsp of ricotta filling – don't worry if it spills out. Place the stuffed breasts on a lightly greased baking tray and drizzle over some oil. Bake in the oven for 20 minutes until cooked through and golden.
AVO SALSA
Halve the avocados and remove the pips. Scoop out the flesh and cut into cubes. Squeeze over some lemon juice and season to taste. Set aside for serving.
QUINOA SALAD
Combine the Dijon Dressing in a bowl with the juice from 6 lemon wedges and season to taste. When the chickpeas and tomatoes are ready, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa and rinsed baby spinach to the tray. If the tray isn’t big enough, simply transfer its contents to a salad bowl and then add in the quinoa and baby spinach. Toss together until the baby spinach is wilted. Be careful if your roasting tray is still hot! Toss through the dijon dressing (to taste) and any leftover ricotta stuffing.
HASSLE-FREE HASSELBACK!
Make a bed of jam-packed quinoa. Place the hasselback chicken on top and fleck with the avocado salsa. Sprinkle with the remaining fresh basil and lemon zest to taste. Delish!