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Pesto & Parmesan-Crusted Chicken

Pesto & Parmesan-Crusted Chicken

with Roasted Sweet Potato & Garden Salad

Family Friendly
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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 garden salad complete this easy weeknight winner.

Unfortunately, this week's grated Parmesan cheese was in short supply. Some customers will receive a Parmesan block instead of grated Parmesan. Don't worry, the recipe will be just as delicious!

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

sweet potato

1 packet

grated Parmesan cheese

(ContainsMilk)

½ packet

panko breadcrumbs

(ContainsGluten)

1 packet

chicken breast

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 unit

tomato

½ unit

carrot

1 bag

mixed salad leaves

Not included in your delivery

olive oil

2 tsp

vinegar (balsamic or white wine)

½ tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2293 kJ
Fat20.5 g
of which saturates6.5 g
Carbohydrate43.4 g
of which sugars16.6 g
Dietary Fibre0 g
Protein43.4 g
Cholesterol0 mg
Sodium335 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.

Alternative Step 1 if you've received a Parmesan block: 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. Finely grate the Parmesan cheese.

2

While the sweet potato is roasting, combine the grated Parmesan cheese, panko breadcrumbs (see ingredients list) and a drizzle of olive oil in a medium bowl. Season with salt and pepper and stir to combine.

3

Place the chicken breast on a second oven tray lined with baking paper. Season with a generous pinch of salt and drizzle with olive oil. Toss to coat. Using a spoon, spread the top of each chicken breast with the basil pesto. 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 through when it's no longer pink inside.

4

While the chicken is cooking, thinly slice the tomato into half-moons. Grate the carrot (see ingredients list). In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people).

5

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

6

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