HelloHero: Pesto-Crusted Chicken Tenderloin & Salad
with Roast Potato Chunks- Milk
- Wheat
- Gluten
- Eggs
- Walnut
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
Ingredients
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, 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
Cooking Steps
• 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.
• 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.
• 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.
• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
