Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared chicken breasts, serve with a garlicky crouton-adorned salad, and you have a dish that brings the Italian vibes to the table.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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.
red pesto(ContainsMilk, Tree NutsMay be present Egg)
bake-at-home ciabatta(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)
deluxe salad mix
Italian herbs(May be present Gluten/Gluten)
grated Parmesan cheese(ContainsMilk)
vinegar (balsamic or white wine)
• Preheat oven to 200°C/180°C fan-forced. Place chicken breast and red pesto in a large bowl. Season with salt and pepper, then turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned, 2 minutes each side. • Transfer chicken to a lined oven tray, pouring over any extra pesto from the pan. Bake until cooked through, 8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is baking, tear bake-at-home ciabatta (see ingredients) into small chunks. Finely chop garlic. • Place torn ciabatta on a second lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat. • Bake until golden, 8-10 minutes.
• While croutons are baking, combine the vinegar, honey and a drizzle of olive oil in a large bowl. Season to taste. • Add deluxe salad mix, grated Parmesan cheese (see ingredients) and croutons. Toss to coat.
• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any juices from oven tray. • Serve with garlic aioli.