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Mozzarella & Pesto Crumbed Chicken

Mozzarella & Pesto Crumbed Chicken

with Sweet Potato Cubes

4.5(267)

Recipe Development TeamUpdated on April 01, 2026

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Get up to $230 off

Calories

:

2960 kcal

Protein

:

49.8g protein

Preparation Time

:

40 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
Tree Nuts
Soy
May contain traces of allergens

Pesto is the secret to this recipe! It not only adds delicious flavor to the chicken, but also acts as the glue for a crunchy panko coating. Crispy roasted potato and a light green salad complete this easy weeknight dinner.

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

Ingredients

/ Serving 5 people

800 g

sweet potato

1 packet

panko breadcrumbs

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

1 block

mozzarella cheese

(Contains: Milk)

1

lemon

1 packet

free range chicken breast

1 tub

traditional pesto

(Contains: Milk, Tree Nuts)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

Nutritional Values

per serving

Calories2960 kcal

Fat38.4 g

of which saturates9.8 g

Carbohydrate38.5 g

of which sugars11.5 g

Protein49.8 g

Sodium346 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Grater

•Knife

•Chopping board

•Baking Tray

•Baking Paper

•Bowl

•Spoon

Cooking Steps

GET PREPPED

1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 3 cm cubes. TIP: Keep the skin on the sweet potato as the skin contains lots of nutrients! Grate the Mozzarella cheese. Slice the lemon into wedges.

COOK THE SWEET POTATO

2

Place the sweet potato cubes on the oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Place the sweet potato in the oven to cook for 25-30 minutes, tossing halfway, until golden and tenfer. Remove from the oven and set aside.

MAKE THE MOZZARELLA TOPPING

3

While the sweet potato is cooking, combine the panko breadcrumbs, Mozzarella and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and mix to combine.

COOK THE CHICKEN

4

Place the free-range chicken breast on the second oven tray lined with baking paper. Using a spoon, spread the top of each chicken breast with the traditional pesto and then press the panko and Mozzarella topping over the top. Cook in the oven for 15-20 minutes, or until the crumb is golden and the chicken is cooked through. TIP: The chicken is cooked when it is no longer pink inside.

DRESS THE SALAD

5

Just before serving, toss the mixed salad leaves with the balsamic vinegar and 1 tbs of olive oil in a second medium bowl. Season to taste with a pinch of salt and pepper.

SERVE UP

6

Divide the sweet potato cubes, the salad and the Mozzarella and pesto crusted chicken between plates. Serve with the lemon wedges on the side.

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