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 and under 30g carbohydrates 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 packet
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
1 bag
deluxe salad mix
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Italian herbs
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 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.
• 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.
• 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.
• 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.