HelloHero: Pesto-Crusted Chicken & Potato Chunks
with Rainbow Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken tenderloins, while also helping the Parmesan crust to stick. Serve with a couple of colourful veggie sides to balance out the richness.
We’ve replaced the chicken breast in this recipe with chicken tenderloins due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1 packet
Parmesan Cheese
(Contains Milk;)
½ packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1 packet
Chicken Tenderloins
1 packet
Creamy Pesto Dressing
(Contains Egg, Walnut, Milk; May be present: Cashew, Almond, Macadamia. )
2
Potato
½
Carrot
1 packet
deluxe salad mix
Not included in your delivery
olive oil
½ tsp
honey
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken tenderloins on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Squeeze half the creamy pesto dressing onto the chicken and sprinkle 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), 8-10 minutes.
• Meanwhile, cut potato into bite-sized chunks. • Spread potato over a large microwave-safe plate. Cover with a damp paper towel. Microwave potatoes on high, 3 minutes. • Drain any excess liquid, then place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until golden and tender, 10-15 minutes.
• While the potato is roasting, grate carrot (see ingredients). • In a large bowl, combine the honey with a drizzle of vinegar and olive oil. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.
• Divide pesto-crusted chicken, potato chunks and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!