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 and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
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
Chopped potato
1 bag
Parmesan cheese
1 packet
White wine vinegar
1 drizzle
• Preheat oven to 240°C/220°C fan-forced. Combine shaved Parmesan cheese, panko breadcrumbs (see ingredients) and a pinch of salt in a medium bowl. Set aside. • Place chicken breast on a lined oven tray. Drizzle with olive oil, then season generously with salt. Turn to coat. Spread half 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.
• Meanwhile, spread chopped 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, grate carrot (see ingredients). • Combine the honey with a drizzle of the white wine vinegar and olive oil in a large bowl. • Add carrot and deluxe salad mix, tossing to combine. Season to taste.
• Divide pesto-crusted chicken, roast potato and rainbow salad between plates. • Serve with remaining creamy pesto dressing. Enjoy!
2587
kJ
Energy (kJ)
28.8
g
Fat
6.1
g
of which saturates
39.8
g
Carbohydrate
6.9
g
of which sugars
6.2
g
Dietary Fibre
46.1
g
Protein
362
mg
Sodium
with Dill-Parsley Mayo & Flaked Almonds
