Pesto is the secret ingredient in this recipe! It not only adds delicious flavour to the chicken, but also acts as the glue for our panko coating. Roasted sweet potato and a light green salad complete this easy weeknight dinner.
/ serving 4 people
/ serving 4 people
shredded Cheddar cheese(ContainsMilk)
1 packetchicken breast
traditional pesto(ContainsMilk, Tree Nuts)
cos lettuce mix
vinegar (balsamic or white wine)
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time
While the sweet potato is roasting, combine the shredded Cheddar cheese, panko breadcrumbs and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and stir to combine.
Place the chicken breast on a second oven tray lined with baking paper. Season with the salt and a pinch of pepper, drizzle with olive oil and toss to coat. Use a spoon to spread traditional pesto over the top of each chicken breast. Sprinkle with the panko mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is cooking, grate the carrot (unpeeled). Slice the tomato into half-moons. In a medium bowl, combine the vinegar, honey and 2 tbs olive oil.
Add the carrot, tomato and cos lettuce mix to the bowl with the dressing. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the chicken, spiced sweet potato and garden salad between plates. TIP: For kids, follow our serving suggestion on the main photo!