Baked Pesto-Parmesan Crusted Chicken
with Roast Sweet Potato Chunks & Slaw
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.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Breast
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Creamy Pesto Dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
1 packet
Slaw Mix
2
Potato
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1
Red Apple
1 packet
Mixed Salad Leaves
1
Carrot
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.
• Meanwhile, cut sweet potato into bite-sized chunks.
• Spread sweet 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 sweet 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.
• Meanwhile, grate carrot. Roughly chop red apple (see ingredients).
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add carrot, apple, mixed salad leaves and slaw mix, tossing to combine. Season
to taste with salt and pepper.
• Slice chicken.
• Divide baked pesto-Parmesan crusted chicken, roast sweet potato chunks and
slaw between plates.
• Serve with remaining creamy pesto dressing. Enjoy!
