Easy Pesto-Crusted Chicken
with Roast Sweet Potato & Rainbow Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
chicken breast
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
½
carrot
1 bag
deluxe salad mix
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
Little cooks: Help season and toss the sweet potato!
• Meanwhile, combine grated Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a second lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread 1/2 the creamy pesto dressing over chicken. Spoon over panko-Parmesan mixture, gently pressing so it sticks. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.
Little cooks: Help combine the panko-Parmesan mixture, and have a go at pressing it over the pesto chicken!
• While the chicken is baking, grate carrot (see ingredients). • Combine the honey with a drizzle of vinegar and olive oil in a medium bowl. Season, then add carrot and deluxe salad mix. • When the chicken is almost ready, toss salad to combine.
Little cooks: Older kids can help grate the carrot under adult supervision.
• Slice pesto-crusted chicken. • Divide chicken, roast sweet potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
