HelloHero: Pesto-Crusted Chicken Tenderloin & Salad

Name: HelloHero: Pesto-Crusted Chicken Tenderloin & Salad with Roast Potato Chunks
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 1 honey; 1 Parmesan Cheese; 1 Panko Breadcrumbs; 1 Chicken Tenderloins; 1 Creamy Pesto Dressing; 2 Potato; 1 Deluxe Salad Mix; 1 Red Apple

with Roast Potato Chunks

Get up to $200 off!

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

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Kid Friendly

•Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Wheat

•Gluten

•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 Time25 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

Parmesan Cheese

Panko Breadcrumbs

Chicken Tenderloins

Creamy Pesto Dressing

Potato

Deluxe Salad Mix

Red Apple

Not included in your delivery

olive oil

honey

Nutritional Values

Energy (kJ)2721 kJ

Calories650 kcal

Fat28.4 g

of which saturates6.1 g

Carbohydrate46.3 g

of which sugars13.5 g

Dietary Fibre7.8 g

Protein53.3 g

Sodium337 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. In a medium bowl, combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt. 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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 tenderloins 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!