HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto & Cheddar Crusted Chicken
Pesto & Cheddar-Crusted Chicken

Pesto & Cheddar-Crusted Chicken

with Roasted Kumara & Garden Salad

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Basil pesto is the secret ingredient in this recipe! It not only adds delicious flavour to the chicken, but also acts as the glue for the Cheddar crust! Roasted kumara and a fresh garden salad complete this easy weeknight winner.

Allergens:GlutenMilkTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

panko breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy, Sesame)

1 packet

shredded Cheddar cheese


1 packet

chicken breast

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

salad leaves

1 unit


1 unit


4 unit


Not included in your delivery

olive oil

4 tsp

vinegar (balsamic or white wine)

1 tsp


¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2500 kJ
Fat24.9 g
of which saturates9.2 g
Carbohydrate42.2 g
of which sugars15.4 g
Dietary Fibre0 g
Protein47.5 g
Cholesterol0 mg
Sodium496 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara, a drizzle of olive oil and a pinch of salt and pepper on an oven tray lined with baking paper. Toss to coat, then roast until tender, 25-30 minutes. TIP: Cut the kumara to the correct size so it cooks in the allocated time.


While the kumara is roasting, combine the shredded Cheddar cheese, panko breadcrumbs and a drizzle of olive oil in a medium bowl. Season with a pinch of salt and pepper and stir to combine.


Place the chicken breast on a separate oven tray lined with baking paper. Season with the salt, a pinch of pepper and drizzle with olive oil. Toss to coat, then using a spoon, spread the top of each chicken breast with basil pesto and then top with the panko- Cheddar mixture, gently pressing so it sticks. Bake until the crumb is golden and the chicken is cooked through, 14-18 minutes. TIP: The chicken is cooked when it is no longer pink inside.


While the chicken is cooking, grate the carrot (unpeeled). Slice the tomato into half-moons. In a medium bowl, combine the vinegar, honey and 2 1/2 tbs of olive oil.


Add the carrot, tomato and mixed salad leaves to the bowl with the dressing. Season with a pinch of salt and pepper and toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.


Thickly slice the chicken. Divide the pesto and Cheddar-crusted chicken, roasted kumara and garden salad between plates.