with Roast Sweet 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.*
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
Grated 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 a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, combine grated 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 and season generously with salt. Turn to coat. • Spread 1/2 the creamy pesto dressing over top of chicken. Spoon over the panko-Parmesan mixture, gently pressing so it sticks. • Drizzle crumbed chicken with olive oil. Bake until crumb is golden and chicken is cooked through, 14-18 minutes. TIP: Chicken is cooked through when it's no longer pink inside.
• Grate carrot (see ingredients). • In a medium bowl, combine the honey and a drizzle of vinegar and olive oil. • Add carrot and deluxe salad mix. Toss to coat. Season to taste.
• Divide pesto-crusted chicken, roast sweet potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing.
2670
kJ
Energy (kJ)
26.1
g
Fat
6.1
g
of which saturates
46.9
g
Carbohydrate
18.3
g
of which sugars
49.5
g
Protein
407
mg
Sodium
