HelloHero: Pesto-Crusted Chicken & Potato Chunks

Name: HelloHero: Pesto-Crusted Chicken & Potato Chunks with Rainbow Salad
Total time: 25m
Yield: 2
Ingredients: olive oil; 1 packet Parmesan Cheese; ½ packet Panko Breadcrumbs; 1 packet Chicken Tenderloins; 1 packet Creamy Pesto Dressing; 2 Potato; ½ Carrot; ½ tsp honey; vinegar (balsamic or white wine); 1 packet deluxe salad mix

with Rainbow Salad

4.5(252)

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Calories

:

598 kcal

Protein

:

48.2g protein

Difficulty

:

Easy

Kid Friendly

Calorie Smart

Under 40g carbs

Climate Superstar

Allergens:

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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Parmesan Cheese

(Contains: Milk;)

½ packet

Panko Breadcrumbs

(Contains: Wheat, Gluten, Soy, May contain traces of allergens;)

1 packet

Chicken Tenderloins

1 packet

Creamy Pesto Dressing

(Contains: Eggs, Walnut, Milk, Cashew, Almond, Macadamia, May contain traces of allergens;)

2

Potato

½

Carrot

1 packet

deluxe salad mix

Not included in your delivery

olive oil

½ tsp

honey

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2501 kJ

Calories598 kcal

Fat27.2 g

of which saturates5.7 g

Carbohydrate37.7 g

of which sugars9.7 g

Dietary Fibre7.3 g

Protein48.2 g

Sodium358 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

Cooking Steps

PDF

1

• 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.

2

• 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.

3

• 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.