Quick Pesto-Crusted Chicken
with Roast Potato & Rainbow Salad
- Milk
- Gluten
- Wheat
- Eggs
- Walnut
- Soy
- May contain traces of allergens
- Almond
- Macadamia
- Cashew
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Parmesan cheese
(Contains: Milk)
Ā½ packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
chicken breast
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut May be present: Almond, Macadamia, Cashew)
1 bag
chopped potato
Ā½
carrot
1 bag
deluxe salad mix
Not included in your delivery
olive oil
Ā½ tsp
honey
drizzle
white wine vinegar
Utensils
Cooking Steps
ā¢ Preheat oven to 240Ā°C/220Ā°C fan-forced. Combine shaved Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. ā¢ Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread 1/2 the creamy pesto dressing over top of chicken. Spoon over panko-Parmesan mixture, gently pressing so it sticks. ā¢ Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.
ā¢ Meanwhile, spread chopped potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. ā¢ Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. ā¢ Spread out evenly, then roast until golden and tender, 10-15 minutes.
ā¢ Meanwhile, grate carrot (see ingredients). ā¢ Combine the honey with a drizzle of the white wine vinegar and olive oil in a large bowl. ā¢ Add carrot and deluxe salad mix, tossing to combine. Season to taste.
ā¢ Divide pesto-crusted chicken, roast potato and rainbow salad between plates. ā¢ Serve with remaining creamy pesto dressing. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour:Ā The creamy pesto and Parmesan crumb deliver a rich, herby flavour that wins over even fussy eaters. Some found the pesto flavour mild and added extra for a stronger hit.
- Ease of prep:Ā Most found this quick and straightforward to pull together, though getting the crumb to stick to the chicken can be a little fiddly.
- Suggestions:Ā Several reviewers noted the chicken benefited from being sliced thinner or butterflied for more even cooking, as thick breasts often needed 15ā20 minutes longer than stated. A few suggested browning the chicken in a frying pan first to help crisp the crumb, and one reviewer chilled the pesto-coated chicken in the freezer for 20 minutes before crumbing to help it adhere better. Potatoes also consistently needed longer than the suggested time ā closer to 30 minutes ā and some had great results finishing them in an air fryer.
- Leftovers:Ā Leftover pesto chicken reheats well and works nicely in school lunchboxes the next day, though the potato wedges are best eaten fresh.
- Portions:Ā A number of reviewers felt the chicken portions were uneven in size, making it tricky to cook evenly and leaving some diners short ā an extra breast would be welcome.
