Solo: Mozzarella Chicken

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Solo: Mozzarella Chicken

Juicy chicken topped with stringy mozzarella and toasted seeds. Served with a side of salsa and sweet potato wedges.

Ingredients to serve 1

  • 1 x free range chicken breast
  • 1 x sweet potato – cut into wedges (1cm)
  • ½ tsp x Dried herb mix
  • 25g x mozzarella – grate
  • 100g x cherry tomatoes – dice (5mm)
  • ¼ tbsp x balsamic vinegar
  • 3g x basil – chop
  • ½ tbsp x sunflower & pumpkin seed mix
  • salt & black pepper (from your pantry)
  • olive oil (from your pantry)
  • butter (from your pantry)
  • tin foil (from your pantry)
  • cling film (from your pantry)


Step 1

Preparation: Preheat the oven to 200°C. Prepare all the ingredients as indicated above.

Step 2

Sweet potato: Line a baking tray with tin foil, add a few glugs of olive oil (enough to coat), salt and pepper. Roast the sweet potato for 30-35 minutes until golden and cooked.

Step 3

Sunflower & pumpkin seeds: Place a small pan on high heat and dry toast the seeds - about 2 minutes. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 4

Chicken: Place the chicken breast between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Rub the chicken with olive oil and scatter all over with freshly ground salt and pepper and the Dried herb mix. Place a large frying pan with olive oil and a little butter over medium-high heat. When the pan is hot, cook the chicken for 2 minutes, turn over and sprinkle on the mozzarella. Cover the pan with tin foil or a lid and cook for about 3 minutes until the cheese is melted and the chicken is cooked through.

Step 5

Salsa: Mix the tomatoes, basil, balsamic vinegar, some olive oil and salt and pepper to taste.

Step 6

Serve the chicken topped with the toasted seeds, salsa and the sweet potato wedge on the side.