Quick Red Pesto Chicken

Name: Quick Red Pesto Chicken with Panzanella-Style Salad & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet chicken breast; 1 packet red pesto; ½ Bake-At-Home Ciabatta; 1 clove garlic; ½ tsp honey; 1 bag deluxe salad mix; 1 packet garlic aioli; 1 sachet Italian herbs; 2 tsp vinegar (balsamic or white wine); ½ packet grated Parmesan cheese

with Panzanella-Style Salad & Garlic Aioli

Up to 180$ + Free Treats / Extras for Life

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:

Calorie Smart

•Under 30g carbs

•Easy Prep

Allergens:

Milk

•Almond

•Gluten

•Soja

•Wheat

•Egg

The quantities provided above are averages only.

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

DifficultyEasy

Ingredients

Serving amount

1 packet

chicken breast

1 packet

red pesto

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

Bake-At-Home Ciabatta

(Contains: Gluten, Soja, Wheat; May be present: Uova, Latte, Sesamsamen, Lupine, Mandeln, Haselnüsse.)

1 clove

garlic

1 bag

deluxe salad mix

1 packet

garlic aioli

(Contains: Egg;)

1 sachet

Italian herbs

½ packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ tsp

honey

2 tsp

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)2467 kJ

Fat36.3 g

of which saturates5.2 g

Carbohydrate22.3 g

of which sugars6.8 g

Dietary Fibre4.1 g

Protein42.1 g

Sodium544 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• 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 chicken until cooked through, 8-12 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

• While the 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 the croutons are baking, combine the vinegar, the 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. Enjoy!