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Pesto & Parmesan-Crusted Chicken

Pesto & Parmesan-Crusted Chicken

with Roasted Sweet Potato & Garden Salad

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Pesto is the secret ingredient in this recipe. It not only adds delicious flavour to the chicken, but also acts as the glue for the Parmesan crust! Roasted sweet potato and a fresh garden salad complete this easy weeknight winner.

Allergens:MilkGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit

sweet potato

2 packet

grated Parmesan cheese

(ContainsMilk)

1 packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken breast

1 tub

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 unit

tomato

1 unit

carrot

1 bag

mixed salad leaves

Not included in your delivery

tbs

olive oil

¼ tsp

salt

1 tbs

vinegar (rice wine or white wine)

1 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2390 kJ
Fat21.3 g
of which saturates6.7 g
Carbohydrate41.9 g
of which sugars15.2 g
Dietary Fibre0 g
Protein49.2 g
Cholesterol0 mg
Sodium494 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 2cm 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.

2

While the sweet potato is roasting, combine the grated Parmesan 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.

3

Place the chicken breast on a second oven tray lined with baking paper. Season with the salt, a pinch of pepper and drizzle with olive oil. Toss to coat. Spread the top of each chicken breast with the basil pesto, then top the chicken with the panko-Parmesan 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's no longer pink inside.

4

While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (unpeeled). In a medium bowl, combine the vinegar, honey and 2 tbs olive oil.

5

Add the tomato, carrot and mixed salad leaves 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.

6

Divide the pesto Parmesan-crusted chicken, roasted sweet potato and garden salad between plates.