Pesto-Crusted Chicken
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Pesto-Crusted Chicken

Pesto-Crusted Chicken

with Roast 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 and under 30g carbohydrates per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Under 40g carbs
Dietitian approved
Quick Prep
Quick
Climate Superstar
Allergens:
Milk
Gluten
Wheat
Egg
Walnut

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Parmesan cheese

(Contains Milk;)

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 packet

chicken breast

1 packet

creamy pesto dressing

(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )

2

potato

½

carrot

1 bag

deluxe salad mix

Not included in your delivery

olive oil

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2543 kJ
Fat29.6 g
of which saturates6.3 g
Carbohydrate37.2 g
of which sugars9.5 g
Dietary Fibre7.6 g
Protein45.4 g
Sodium371 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Squeeze half the creamy pesto dressing onto the chicken and sprinkle 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.

2
2

• Meanwhile, cut potato into bite-sized chunks. Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.

3
3

• Meanwhile, grate carrot (see ingredients). • Combine the honey with a drizzle of vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.

4
4

• Divide pesto-crusted chicken, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!