HelloHero: Pesto-Crusted Chicken Tenders & Potato Chunks

Name: HelloHero: Pesto-Crusted Chicken Tenders & Potato Chunks with Rainbow Salad
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Parmesan cheese; ½ packet panko breadcrumbs; 1 packet chicken breast; 1 packet Creamy Pesto Dressing; 2 Potato; ½ Carrot; ½ tsp honey; drizzle vinegar (balsamic or white wine); 1 packet deluxe salad mix

with Rainbow Salad

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In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken tenders, while also helping the Parmesan crust to stick. Serve with a couple of colourful sides to balance out the richness.

Tags:

Kid Friendly

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 Time15 minutes

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

Potato

Carrot

1 packet

deluxe salad mix

Not included in your delivery

olive oil

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2501 kJ

Calories598 kcal

Fat27.2 g

of which saturates5.7 g

Carbohydrate37.7 g

of which sugars9.7 g

Dietary Fibre7.3 g

Protein48.2 g

Sodium358 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Instructions

• 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. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

• 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.

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

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