HelloHero: Pesto-Crusted Chicken & Salad
with Roast Potato Chunks
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.
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.
Ingredients
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.)
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!
