with Roast Potato Chunks
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.*
Allergens
Utensils
Tags
Chicken breast
330 g
Parmesan cheese
1 packet
Creamy Pesto Dressing
0.5 packet
Slaw Mix
1 packet
Potato
2
Panko breadcrumbs
1 packet
Red Apple
1
Olive oil
1 drizzle
Honey
0.5 tsp
Vinegar
1 drizzle
• 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 (see
ingredients) 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 potato into bite-sized chunks.
• Spread 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 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 minut
• Meanwhile, thinly slice apple (see ingredients) into 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 to taste with saltand pepper.
• Divide pesto-crusted chicken, roast potato chunks and apple salad between plates. Serve with remaining creamy pesto dressing. Enjoy!
2600
kJ
Energy (kJ)
621
kcal
Calories
27.2
g
Fat
5.8
g
of which saturates
44.1
g
Carbohydrate
11.5
g
of which sugars
6.8
g
Dietary Fibre
48
g
Protein
0
mg
Cholesterol
349
mg
Sodium
