Quick Red Pesto Chicken
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Quick Red Pesto Chicken

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, 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 650kcal
Under 30g carbs
Over 30g protein
Easy Prep
Quick
Allergens:
Gluten
Soy
Wheat
Milk
Almond
Egg

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

½

Bake-At-Home Ciabatta

(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )

1 clove

garlic

1 sachet

Italian herbs

1 packet

chicken thigh

1 packet

red pesto

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

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)2528 kJ
Fat39.2 g
of which saturates6.9 g
Carbohydrate20.8 g
of which sugars6.1 g
Protein41.5 g
Sodium602 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Finely chop garlic. • Tear or cut bake-at-home ciabatta (see ingredients) into small chunks. • Place ciabatta on a 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.

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken thigh, turning occasionally, until browned and cooked through (when it's no longer pink inside), 10-14 minutes each side. • Remove pan from heat and add red pesto, turning chicken to coat.

3
3

• While the chicken is cooking, combine the honey and a drizzle of olive oil and the vinegar in a large bowl. Season to taste. • Add mixed salad leaves, Parmesan cheese and croutons. Toss to coat.

4
4

• Slice red pesto chicken. • Divide panzanella-style salad between plates. Top with chicken, spooning over any pan juices. • Serve with garlic aioli. Enjoy!