HelloHero: Pesto-Crusted Chicken & Salad
with Roast Potato Chunks
- 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, 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.
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk;)
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)
1 packet
Chicken Breast
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Walnut, Milk, Cashew, Almond, Macadamia, May contain traces of allergens;)
2
Potato
½
apple
1 packet
slaw mix
Not included in your delivery
olive oil
½ tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
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.
• Meanwhile, cut potato into bite-sized chunks. • Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potato on high, 3 minutes. • Drain any excess liquid, then place potato 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.
Little cooks: Help toss and coat the potato in the olive oil and salt!
• Meanwhile, cut apple into thin sticks. • In a large bowl, combine the honey with a drizzle of vinegar and olive oil. • Add apple and slaw mix, tossing to combine. Season with salt and pepper to taste.
Little cooks: Take the lead by helping to toss the salad!
• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
