Easy 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 everyone will love.
This recipe is under 650kcal per serving.
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
chicken breast
1 tub
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
½
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 clove
garlic
½ sachet
rustic herb spice blend
1 bag
deluxe salad mix
1 packet
garlic aioli
(Contains Egg;)
½ packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
½ tsp
honey
2 tsp
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. In a large bowl, combine the chicken breast and red pesto. Season and 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 a lined oven tray and pour over any remaining pesto from the pan and the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.
While the chicken is cooking, tear the bake-at-home ciabatta (see ingredients) into small chunks. Finely chop the garlic. In a medium bowl, combine the ciabatta, garlic and rustic herb spice blend (see ingredients). Drizzle with olive oil and season. Toss to coat. Spread out on a second lined oven tray and bake until golden, 8-10 minutes.
While the croutons are baking, combine the vinegar, honey and a good drizzle of olive oil in a large bowl. Season. Add the deluxe salad leaves, shaved Parmesan cheese (see ingredients) and croutons 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.