HelloHero: Pesto-Crusted Chicken & Salad

Name: HelloHero: Pesto-Crusted Chicken & Salad with Roast Potato Chunks
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 apple; 1 packet slaw mix; ½ tsp honey; drizzle vinegar (balsamic or white wine)

with Roast Potato Chunks

Up to 180$ + Free Treats / Extras for Life

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.

Tags:

Kid Friendly

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•Wheat

•Gluten

•Eggs

•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

1 packet

Parmesan Cheese

(Contains: Milk;)

½ packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Chicken Breast

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut; May be present: Cashew, Almond, Macadamia.)

Potato

apple

1 packet

slaw mix

Not included in your delivery

olive oil

½ tsp

honey

drizzle

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2708 kJ

Calories647 kcal

Fat28.1 g

of which saturates6 g

Carbohydrate47.1 g

of which sugars13.5 g

Dietary Fibre8.5 g

Protein53.2 g

Sodium351 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

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!