Pesto-Crusted Chicken & Apple Salad
with Roast Potato Chunks- Milk
- Eggs
- Walnut
- Wheat
- Gluten
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Gluten
- Soy
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 it all up with a couple of colourful sides to balance out the richness Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
330 g
Chicken Breast
1 packet
Slaw Mix
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Creamy Pesto Dressing
(Contains: Eggs, May contain traces of allergens, Milk, Almond, Cashew, Macadamia, Walnut;)
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Gluten, Soy, May contain traces of allergens, Wheat, Gluten;)
1
Red Apple
Not included in your delivery
1 drizzle
olive oil
½ tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
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 a little more olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.
Little cooks: Help spoon the pesto and panko-Parmesan mixture on the chicken!
• 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 pepper, then toss to coat.
• Spread out evenly, then roast until golden and tender, 10-15 minutes.
• Meanwhile, roughly chop apple (see ingredients).
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and slaw mix, tossing to combine. Season to taste.
Little cooks: Take the lead by tossing the salad!
• Divide pesto-crusted chicken, roast potato chunks and apple salad between plates.
• Serve with remaining creamy pesto dressing. Enjoy!
