Easy Pesto-Crusted Chicken

Name: Easy Pesto-Crusted Chicken with Roast Sweet Potato & Rainbow Salad
Total time: 35 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 sweet potato; ½ packet panko breadcrumbs; 1 packet chicken breast; 1 packet creamy pesto dressing; ½ carrot; ½ tsp honey; 1 bag deluxe salad mix; 1 packet grated Parmesan cheese; 1 drizzle vinegar (balsamic or white wine)

with Roast Sweet Potato & Rainbow Salad

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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.

Tags:

Calorie Smart

•Kid Friendly

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

•Egg

•Walnut

The quantities provided above are averages only.

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.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

½ packet

panko breadcrumbs

1 packet

chicken breast

1 packet

creamy pesto dressing

carrot

1 bag

deluxe salad mix

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

½ tsp

honey

1 drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2689 kJ

Fat29.9 g

of which saturates6.4 g

Carbohydrate45.7 g

of which sugars18.1 g

Protein46 g

Sodium404 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

• 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!