Easy Pesto-Crusted Chicken
with Roasted Potato & Garden Salad- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Pesto is the secret ingredient in this recipe. It not only adds delicious flavour to the chicken, but also acts as the glue for the Parmesan crust! Roasted potato and a garden salad complete this easy, four step weeknight winner. *This recipe is under 650kcal per serving*
Ingredients
2
potato
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
chicken breast
1 sachet
basil pesto
(Contains: Milk;)
1
tomato
½
carrot
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
½ tsp
honey
½ tbs
vinegar (balsamic or white wine)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato into bite-sized chunks. Place on a lined oven tray. Add a drizzle of olive oil and season. Toss to coat, then roast until tender, 25-30 minutes.
While the potato is roasting, combine the grated Parmesan cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil in a medium bowl. Place the chicken breast on a second oven tray lined with baking paper. Season with salt and drizzle with olive oil. Toss to coat. Using a spoon, spread the top of each chicken breast with the basil pesto, then top the chicken with the panko-Parmesan mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes.
TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (see ingredients). In a medium bowl, combine the vinegar, honey and a drizzle of olive oil. Add the tomato, carrot and mixed salad leaves. Season and toss to combine.
Divide the pesto-crusted chicken, roasted potato and garden salad between plates.
