Red Pesto Chicken

Name: Red Pesto Chicken with Panzanella-Style Salad & Garlic Aioli
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet chicken breast; 1 sachet red pesto; ½ Bake-At-Home Ciabatta; 1 clove garlic; ½ sachet rustic herb spice blend; 1 tomato; 1 cucumber; 2 tsp vinegar (balsamic or white wine); ½ tsp honey; 1 bag mixed salad leaves; ½ packet Parmesan cheese; 1 packet garlic aioli

with Panzanella-Style Salad & Garlic Aioli

Get up to $200 off!

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.

Tags:

Kid Friendly

•Calorie Smart

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 sachet

red pesto

Bake-At-Home Ciabatta

1 clove

garlic

½ sachet

rustic herb spice blend

tomato

cucumber

1 bag

mixed salad leaves

½ packet

Parmesan cheese

1 packet

garlic aioli

Not included in your delivery

olive oil

2 tsp

vinegar (balsamic or white wine)

½ tsp

honey

Nutritional Values

per serving

Energy (kJ)2568 kJ

Fat40.5 g

of which saturates6.4 g

Carbohydrate20.6 g

of which sugars6.3 g

Protein39.9 g

Sodium435 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Non-Stick Pan

Cooking Steps

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.