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Pesto & Fetta Chicken

Pesto & Fetta Chicken

with Herby Wedges & Apple Salad

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Basil 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 fetta and onion topping! Roasted herby wedges and a pear salad complete this easy weeknight winner.

This recipe is under 650kcal per serving.

Tags:High ProteinNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkTree 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 Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 sachet

garlic & herb seasoning


red onion



1 packet

chicken breast

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

fetta cubes


1 bag

deluxe salad mix

Not included in your delivery

olive oil

2 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2193 kJ
Fat13.7 g
of which saturates5.2 g
Carbohydrate46.6 g
of which sugars18 g
Protein49.1 g
Sodium901 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into wedges and place on a lined oven tray. Add the garlic & herb seasoning, a pinch of pepper and a drizzle with olive oil. Toss to coat and bake until tender, 20-25 minutes.


While the wedges are baking, thinly slice the red onion. Thinly slice the apple. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Season with salt and pepper.


Heat a large frying pan over a high heat with a drizzle of olive oil. When the pan is hot, cook the chicken until browned, 2 minutes each side (the chicken will continue cooking in step 4). Transfer to a second lined oven tray.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Spread the basil pesto over the top of each chicken, then top with the onion and crumble over the fetta cubes. Bake until the chicken is cooked through, 4-5 minutes.

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


While the chicken is baking, combine the white wine vinegar and a drizzle of olive oil in a large bowl. Season. Add the apple and deluxe salad mix. Toss to combine.


Divide the pesto and fetta chicken, wedges and apple salad between plates.