Red Pesto Chicken
with Panzanella-Style Salad & Garlic Aioli
Our flavourful red pesto transforms this fuss-free meal into an Italian feast. We've paired it with tender chicken and included a hearty salad and garlicky croutons to make a dinner the whole family will love.
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 sachet
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
½ sachet
rustic herb spice blend
1
tomato
1
cucumber
1 bag
mixed salad leaves
½ packet
shaved Parmesan cheese
(ContainsMilk)1 packet
garlic aioli
(ContainsEgg)Not included in your delivery
olive oil
2 tsp
vinegar (balsamic or white wine)
½ tsp
honey
Preheat the oven to 200°C/180°C fan-forced. In a large bowl, combine the chicken breast and red pesto. Season with salt and pepper and toss to coat. Set aside.
In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook the chicken until browned, 2 minutes each side. Transfer to an oven tray lined with baking paper and pour over any remaining pesto from the pan or the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest.
TIP: Chicken is cooked through when it's no longer pink inside.
While the chicken is baking, tear the bake-at-home ciabatta (see ingredients) into small chunks. Finely chop the garlic. In a medium bowl, combine the ciabatta, garlic, rustic herb spice blend (see ingredients) and a generous drizzle of olive oil. Season with salt and pepper and toss to coat. Spread out on a second oven tray lined with baking paper and bake until golden, 8-10 minutes.
While the croutons are baking, roughly chop the tomato. Thinly slice the cucumber into half-moons.
In a large bowl, combine the vinegar, honey and a good drizzle of olive oil. Season with salt and pepper. Add the tomato, cucumber, mixed salad leaves, shaved Parmesan cheese (see ingredients) and croutons to the dressing and toss to coat.
Slice the red pesto chicken. Divide the panzanella salad between plates and top with the chicken. Spoon over any juices from the oven tray. Serve with the garlic aioli.