Quick Red Pesto Chicken
with Panzanella-Style Salad & Garlic Aioli
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.
1 packet
chicken breast
1 packet
red pesto
(ContainsMilk, Tree NutsMay be present Egg)½
bake-at-home ciabatta
(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)1 clove
garlic
1 bag
deluxe salad mix
1 packet
garlic aioli
(ContainsEgg)1 sachet
Italian herbs
(May be present Gluten/Gluten)½ packet
grated Parmesan cheese
(ContainsMilk)Not included in your delivery
olive oil
½ tsp
honey
2 tsp
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.