HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Red Pesto Chicken
Quick Red Pesto Chicken

Quick Red Pesto Chicken

with Panzanella-Style Salad & Garlic Aioli

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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.

Tags:Under 30g carbsUnder 650kcalQuickEasy Prep
Allergens:MilkTree NutsGlutenSoyEgg

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 packet

chicken breast

1 packet

red pesto

(ContainsMilk, Tree NutsMay be present Egg)


bake-at-home ciabatta

(ContainsGluten, SoyMay be present Egg, Milk, Sesame, Tree Nuts, Lupin)

1 clove


1 bag

deluxe salad mix

1 packet

garlic aioli


1 sachet

Italian herbs

(May be present Gluten/Gluten)

½ packet

grated Parmesan cheese


Not included in your delivery

olive oil

½ tsp


2 tsp

vinegar (balsamic or white wine)

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2420 kJ
Fat34.1 g
of which saturates4.5 g
Carbohydrate22.6 g
of which sugars6.9 g
Dietary Fibre4.9 g
Protein43.9 g
Sodium534 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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• 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.