Easy Red Pesto Chicken
with Panzanella-Style Salad & Garlic Aioli
- Gluten
- Soy
- Wheat
- Milk
- Almond
- Eggs
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Traces of Cashew
- Walnut
- Macadamia
Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared chicken, serve with a garlicky crouton-adorned salad, and you have a dish that brings the Italian vibes to the table. This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
Ingredients
½
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut)
1 clove
garlic
1 sachet
Italian herbs
1 packet
chicken breast
1 packet
red pesto
(Contains: Milk, Almond May be present: Eggs, Cashew, Walnut, Macadamia)
1 bag
mixed salad leaves
1 packet
Parmesan cheese
(Contains: Milk)
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
½ tbs
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Tear bake-at-home ciabatta (see ingredients) into small chunks. • Finely chop garlic. • Place torn ciabatta on a lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat. • Bake until golden, 8-10 minutes.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add chicken to the pan and cook until cooked through (when no longer pink inside), 3-6 minutes each side. • Remove pan from the heat and add red pesto, turning chicken to coat.
• Combine the honey and a drizzle of olive oil and the vinegar in a large bowl. Season to taste. • Add mixed salad leaves, shaved Parmesan cheese and croutons. Toss to coat.
• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The red pesto chicken is a crowd-pleaser, with the garlic croutons, Parmesan, and honey dressing all adding layers of flavour. Some found the overall dish a little mild, particularly when the pesto flavour didn't come through strongly.
- Ease of prep: This is a genuinely quick and easy weeknight meal that even beginner cooks and teenagers tackled with confidence.
- Suggestions: To help the pesto stick better, try coating the croutons in a bowl before spreading onto the tray, and consider rebasting the chicken with pesto just before serving. Some reviewers added cherry tomatoes, cucumber, avocado, or extra salad leaves to bulk out the greens, and a few swapped the garlic aioli into the salad dressing with great results.
- Leftovers: Several customers enjoyed this dish cold the next day for lunch, with some noting the flavours tasted even better after resting overnight.
- Portions: Many found the salad quantity a little light relative to the croutons, and some felt the meal was better suited to lunch than dinner without a little extra added.
