HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto & Cheddar Crusted Chicken
Pesto & Cheddar-Crusted Chicken

Pesto & Cheddar-Crusted Chicken

with Sweet Potato Wedges & 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 Cheddar crust! Roasted sweet potato and a garden salad complete this easy weeknight winner.

Tags:Under 650kcal
Allergens:MilkGlutenTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


sweet potato

1 packet

shredded Cheddar cheese


½ packet

panko breadcrumbs


1 packet

chicken breast

1 sachet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)







1 sachet


(May be present Milk, Tree Nuts, Peanuts, Sesame, Soy)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

vinegar (white wine or red wine)

1 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2720 kJ
Fat27.8 g
of which saturates9.3 g
Carbohydrate48.5 g
of which sugars21.1 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium352 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Small Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm wedges. Place the wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 25-30 minutes.

TIP: Cut the veggies to size so they cook in time.


While the wedges are baking, combine the shredded Cheddar cheese, panko breadcrumbs (see ingredients) and a drizzle of olive oil in a medium bowl. Season with salt and pepper and stir to combine.


Place the chicken breast on a second oven tray lined with baking paper, and season with the salt and a pinch of pepper. Using a spoon, spread the top of each chicken breast with enough basil pesto to cover and then top with the panko and Cheddar topping, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes.

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


While the chicken is cooking, grate the carrot (unpeeled). Slice the cucumber into half-moons. Roughly chop the tomato. In a medium bowl, combine the vinegar, honey and a drizzle of olive oil (1 tsp for 2 people / 2 tsp for 4 people). Heat a small frying pan over a medium-high heat. Add the pepitas and toast, tossing, until golden, 2-3 minutes.


Add the carrot, cucumber, tomato and mixed salad leaves to the bowl with the dressing. Season with salt and pepper and toss to combine.


Divide the pesto and Cheddar-crusted chicken, sweet potato wedges and garden salad between plates. Top the salad with the pepitas to serve.