HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Pesto Chicken Melts
Red Pesto Chicken Melts

Red Pesto Chicken Melts

with Potato Wedges & Garden Salad

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Our red pesto is a pocket rocket, jam-packed with flavour thanks to sun-dried tomatoes, basil and chargrilled capsicum. Spread it over chicken breast and sprinkle with cheese to make these irresistible chicken melts, and add some potato wedges and salad to create a meal that's got 'delicious' written all over it!

Allergens:MilkTree NutsSulphites

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 Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

4 unit


2 clove


1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 packet

chicken breast

2 packet

grated Parmesan cheese


2 unit


1 unit


1 bag

salad leaves

2 packet

balsamic vinaigrette dressing


Not included in your delivery


olive oil

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2720 kJ
Fat33.7 g
of which saturates72 g
Carbohydrate36.1 g
of which sugars5.6 g
Dietary Fibre0 g
Protein47 g
Cholesterol0 mg
Sodium526 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 potato (unpeeled) into 3cm wedges. Place the wedges on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and pepper. Toss to coat, then bake on the top oven rack until tender, 30 minutes.

TIP: Cut the potato to the correct size so it cooks in the allocated time!


While the wedges are baking, finely chop the garlic (or use a garlic press). In a small bowl, combine the garlic and red pesto. Set aside.


Place the chicken breast between two sheets of baking paper and pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 2cm thick. Transfer the chicken to a second oven tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and toss to coat. Spread the garlic-pesto mixture over the chicken and sprinkle over the grated Parmesan cheese.


Bake the chicken on the bottom oven rack until cooked through, 8-12 minutes.

TIP: The chicken is cooked when it is no longer pink inside.


While the chicken is cooking, roughly chop the tomato. Grate the carrot (unpeeled). In a large bowl, add the tomato, carrot and mixed salad leaves. Just before serving, add the balsamic & olive oil dressing and toss to coat.

TIP: Toss the salad just before serving to keep the leaves crisp.


Divide the red pesto chicken melts between plates and spoon over any excess juices from the tray. Serve with the potato wedges and garden salad.