with Roast Potato Chunks & Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken, while also helping the Parmesan crust to stick. Serve with a couple of colourful sides to balance out the richness. *Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.* *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Utensils
Tags
Parmesan cheese
1 packet
Creamy Pesto Dressing
1 packet
Chicken Tenderloins
330 g
Slaw Mix
1 packet
Potato
2
Panko breadcrumbs
1 packet
Red Apple
1
• Preheat oven to 240°C/220°C fan-forced.
• In a medium bowl, combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt. Set aside.
• Place chicken breast 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.
TIP: Chicken is cooked through when it is no longer pink inside.
• 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 for 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.
• Meanwhile, cut red apple (see ingredients) into thin sticks.
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and slaw mix, tossing to combine. Season with salt and pepper to taste.
• Divide pesto-crusted chicken, potato chunks and salad between plates.
• Serve with remaining creamy pesto dressing. Enjoy!
2500
kJ
Energy (kJ)
596
kcal
Calories
23.2
g
Fat
5.3
g
of which saturates
45.2
g
Carbohydrate
10.5
g
of which sugars
7.3
g
Dietary Fibre
49.2
g
Protein
0
mg
Cholesterol
345
mg
Sodium
