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Easy Red Pesto Chicken

Easy Red Pesto Chicken

with Panzanella-Style Salad & Garlic Aioli

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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 everyone will love.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalUnder 30g carbsQuickQuick 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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 packet

chicken breast

1 packet

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

1 bag

deluxe salad mix

1 packet

garlic aioli

(ContainsEgg)

1 sachet

Italian herbs

(May be present Gluten)

½ packet

shaved Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

½ tsp

honey

2 tsp

vinegar (balsamic or white wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2445 kJ
Fat34.5 g
of which saturates4.6 g
Carbohydrate22.7 g
of which sugars7.5 g
Dietary Fibre8.8 g
Protein44.4 g
Sodium395 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

• Preheat oven to 200°C/180°C fan-forced. In a large bowl, combine chicken breast and red pesto. Season with salt and pepper and set aside. • In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Cook chicken until browned, 2 minutes each side. Transfer to a lined oven tray and pour over any remaining pesto. • Bake until cooked through, 8-12 minutes. Set aside to rest.

2

• While chicken is baking, tear bake-at-home ciabatta (see ingredients) into small chunks. Finely chop garlic. • In a medium bowl, combine ciabatta, garlic and Italian herbs. Drizzle with olive oil and season. Toss to coat. Spread out on a second lined oven tray and bake until golden, 8-10 minutes.

3

• Meanwhile, in a large bowl, combine vinegar, honey and a drizzle of olive oil. Season to taste. • Add deluxe salad mix, shaved Parmesan cheese (see ingredients) and croutons. Toss to coat.

4

• Slice red pesto chicken. Divide panzanella-style salad between plates and top with chicken. Spoon over any juices from the oven tray. • Serve with garlic aioli.