• 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 a little more olive oil. Bake until crumb is golden and chicken 
is cooked through (when no longer pink inside), 14-18 minutes. 

• Meanwhile, cut sweet potato into bite-sized chunks. 
• Spread sweet potato over a large microwave-safe plate. Cover with a damp 
paper towel. Microwave potatoes on high, 3 minutes. 
• Drain any excess liquid, then place sweet 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, grate carrot. Roughly chop red apple (see ingredients).
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil. 
• Add carrot, apple, mixed salad leaves and slaw mix, tossing to combine. Season 
to taste with salt and pepper. 

• Slice chicken.
• Divide baked pesto-Parmesan crusted chicken, roast sweet potato chunks and 
slaw between plates. 
• Serve with remaining creamy pesto dressing. Enjoy!