HelloHero: Pesto-Crusted Chicken & Potato Chunks
with Rainbow Salad
- Milk
- Wheat
- Gluten
- Eggs
- Walnut
- Soy
- May contain traces of allergens
- Cashew
- Almond
- Macadamia
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 veggie sides to balance out the richness. We’ve replaced the chicken breast in this recipe with chicken tenderloins due to local ingredient availability. It’ll be just as delicious, just follow your recipe card! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk)
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Chicken Tenderloins
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Walnut, Milk May be present: Cashew, Almond, Macadamia)
2
Potato
½
Carrot
1 packet
deluxe salad mix
Not included in your delivery
olive oil
½ tsp
honey
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• 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. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 8-10 minutes.
• 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.
• While the potato is roasting, 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 to taste.
• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the pesto-crusted chicken, praising its juicy texture and crispy coating. Some found the pesto flavour subtle.
- Ease of prep: Generally quick and simple to prepare, though some found the breading process a bit fiddly.
- Suggestions: Several recommend cooking potatoes alongside chicken to avoid timing issues. Some prefer pan-frying or using an air fryer.
- Leftovers: A few enjoyed leftovers as salad sandwiches the next day.
- Portions: Some felt the chicken portion was small, especially for larger appetites. Adding extra vegetables helped bulk up the meal.
