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Australian Recipes

HelloHero: Pesto-Crusted Chicken Tenderloin & Salad

HelloHero: Pesto-Crusted Chicken Tenderloin & Salad

HelloHero: Pesto-Crusted Chicken Tenderloin & Salad

with Roast Potato Chunks

Get up to $230 off

Tags:

Dietitian approved

•High Protein

Allergens:

Milk

•Gluten

•Wheat

•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;)

1 packet

Panko Breadcrumbs

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

1

Red Apple

1 packet

Creamy Pesto Dressing

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

330 g

Chicken Tenderloins

1 packet

Deluxe Salad Mix

2

Potato

Nutritional Values

Calories616 kcal

Energy (kJ)2580 kJ

Fat23 g

of which saturates5.2 g

Carbohydrate49 g

of which sugars10.9 g

Dietary Fibre7.5 g

Protein49.7 g

Sodium346 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

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. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 8-10 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

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

• Meanwhile, 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 with salt and pepper to taste.

4

• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!

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