Easy Red Pesto Chicken
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Easy Red Pesto Chicken

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.

Tags:
Kid Friendly
High Protein
Calorie Smart
Allergens:
Milk
Almond
Gluten
Soy
Wheat
Egg

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 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)

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Nutritional Values

per serving
Energy (kJ)2354 kJ
Fat32.5 g
of which saturates4.3 g
Carbohydrate22.3 g
of which sugars7.3 g
Protein43.9 g
Sodium378 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

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.

2
2

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.

3
3

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.

4
4

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.