Pesto & Cheddar-Crusted Chicken
with Sweet Potato Wedges & Garden Salad
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.
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.
Ingredients
2
sweet potato
1 packet
Cheddar cheese
(Contains Milk;)
½ packet
panko breadcrumbs
(Contains Gluten, Wheat;)
1 packet
chicken breast
1 sachet
basil pesto
(Contains Milk;)
1
carrot
1
cucumber
1
tomato
1 sachet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 bag
mixed salad leaves
Not included in your delivery
olive oil
2 tsp
vinegar (white wine or red wine)
1 tsp
honey
Nutritional Values
Utensils
Instructions
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.
