Quick Chicken & Herby Wedges
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Quick Chicken & Herby Wedges

Quick Chicken & Herby Wedges

with Tomato Salad & Pesto Sauce

It's time to get excited for our crumbed chicken – we've paired it with herby baked wedges and a tomato salad for maximum flavour and fun. Don't forget the creamy pesto sauce for dipping.

Quick Prep
Over 30g protein

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 Time25 minutes
Cooking Time


Serving amount


sweet potato

1 sachet

garlic & herb seasoning

1 punnet

Snacking Tomatoes



1 packet

mixed salad leaves

1 packet

Plant-Based Mayonnaise

1 packet

plant-based basil pesto

(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )

1 packet

chicken breast

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag


Not included in your delivery

olive oil


balsamic vinegar


Nutritional Values

Energy (kJ)2931 kJ
Fat40.2 g
of which saturates3.9 g
Carbohydrate39.7 g
of which sugars16.8 g
Protein44.7 g
Sodium711 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Large Frying Pan



• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Spread wedges over a large microwave-safe plate. Cover with a damp paper towel. Microwave wedges on high, 4 minutes. • Drain any excess liquid, then place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning, season with salt and toss to coat. • Spread out evenly, then bake until golden and tender, 12-15 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.


• Meanwhile, halve snacking tomatoes. • Grate carrot. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add snacking tomatoes, carrot and mixed salad leaves. Set aside. • In a small bowl, combine plant-based mayonnaise and plant-based basil pesto.

TIP: Toss the salad just before serving to keep the leaves crisp.


• When wedges have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).

TIP: The chicken is cooked when it is no longer pink inside.


• Toss salad to combine. • Divide chicken, tomato salad and herby wedges between plates. • Spoon creamy pesto sauce over chicken and wedges. • Sprinkle with flaked almonds. Tear over parsley leaves to serve. Enjoy!