Easy Pesto-Crusted Chicken
with Roast Sweet Potato & Rainbow Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness.
This recipe is under 650kcal per serving.
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.
Ingredients
2
sweet potato
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
chicken breast
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
½
carrot
1 bag
deluxe salad mix
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
honey
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the sweet potato between two trays.
Little cooks: Help season and toss the sweet potato!
• Meanwhile, combine grated Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a second lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread 1/2 the creamy pesto dressing over chicken. Spoon over panko-Parmesan mixture, gently pressing so it sticks. • Drizzle chicken with olive oil. Bake until crumb is golden and chicken is cooked through (when no longer pink inside), 14-18 minutes.
Little cooks: Help combine the panko-Parmesan mixture, and have a go at pressing it over the pesto chicken!
• While the chicken is baking, grate carrot (see ingredients). • Combine the honey with a drizzle of vinegar and olive oil in a medium bowl. Season, then add carrot and deluxe salad mix. • When the chicken is almost ready, toss salad to combine.
Little cooks: Older kids can help grate the carrot under adult supervision.
• Slice pesto-crusted chicken. • Divide chicken, roast sweet potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!