with Roast Potato & Rainbow Salad
In this surprisingly simple recipe, creamy pesto adds a rich and herby flavour to the juicy chicken breast, while also working as the glue for the Parmesan crust. Serve with a couple of colourful veggie sides to balance out the richness. *This recipe is under 650kcal per serving.* *Unfortunately, this week's potato was in short supply, so we've replaced it with sweet potato. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*
Allergens
Utensils
Tags
Olive oil
Sweet potato
2
Panko breadcrumbs
0.5 packet
Chicken breast
1 packet
Creamy pesto dressing
1 packet
Carrot
0.5
Honey
0.5 tsp
Deluxe salad mix
1 bag
Parmesan cheese
1 packet
Vinegar
1 drizzle
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays. Little cooks: Help season and toss the sweet potato!
• Meanwhile, combine shaved Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a second lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread 1/2 the creamy pesto dressing over top of chicken. Spoon 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), 14-18 minutes. Little cooks: Help combine the panko-Parmesan mixture, and have a go at pressing it over the chicken! Make sure to wash your hands well afterwards.
• While the chicken is baking, grate carrot (see ingredients). • Combine the honey with a drizzle of vinegar and olive oil in a second medium bowl. Season, then add carrot and deluxe salad mix. • When the chicken is almost ready, toss salad to combine. Little cooks: Older kids can help grate the carrot under adult supervision.
• Divide pesto-crusted chicken, roast sweet potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
2636
kJ
Energy (kJ)
30.6
g
Fat
6.7
g
of which saturates
39.4
g
Carbohydrate
9.3
g
of which sugars
7.9
g
Dietary Fibre
45.6
g
Protein
400
mg
Sodium
