• Preheat oven to 240°C/220°C fan-forced. Combine Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside.
• Place chicken tenderloins 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.
• 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, 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 apple (see ingredients) into bite-sized chunks.
• In a large bowl, combine the honey with a drizzle of vinegar and olive oil.
• Add apple and deluxe salad mix, tossing to combine. Season with salt and 
pepper to taste. 

Little cooks: Take the lead and toss the salad!

• Divide pesto-crusted chicken, roast potato chunks and rainbow salad 
between plates.
• Serve with remaining creamy pesto dressing. Enjoy!

Little cooks: Add the finishing touch by drizzling over the pesto dressing!