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.
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
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.