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

Red Pesto Baked Chicken

with Panzanella-Style Salad & Garlic Aioli

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Our flavourful red pesto transforms this fuss-free meal into an Italian feast. We've paired it with tender chicken and included a hearty salad and garlicky croutons to make a hearty dinner the whole family will love.

Allergens:MilkTree NutsGlutenSoyEggs

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 Time25 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

chicken breast

1 tub

red pesto

(ContainsMilk, Tree Nuts)

1 unit


(ContainsGluten, SoyMay be presentEgg, Sesame, Tree Nuts, Peanuts, Sulphites, Milk)

1 clove


1 sachet

Italian herbs

1 punnet

cherry tomatoes

1 unit


1 bag

mixed salad leaves

1 packet

garlic aioli


2 packet

grated Parmesan cheese


Not included in your delivery

olive oil

¼ tsp


4 tsp

vinegar (balsamic or white wine)

1 tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat41.6 g
of which saturates7.9 g
Carbohydrate21 g
of which sugars5.4 g
Dietary Fibre0 g
Protein43.7 g
Cholesterol0 mg
Sodium632 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. In a large bowl, combine the chicken breast, red pesto, the salt and a pinch of pepper and set aside.


In a large frying pan, heat a small drizzle of olive oil over a medium-high heat. Add the chicken and cook until browned, 2 minutes each side. Transfer to an oven tray lined with baking paper and pour over any remaining pesto from the pan and the bowl. Bake until cooked through, 8-12 minutes. Set aside to rest for 5 minutes.


While the chicken is cooking, tear the ciabatta into small chunks. Finely chop the garlic (or use a garlic press). In a medium bowl, combine the ciabatta, garlic, Italian herbs, a generous drizzle of olive oil and a generous pinch of salt and pepper. Toss to coat. Spread out on a second oven tray lined with baking paper and bake until golden, 8-10 minutes.


While the croutons are baking, slice the cherry tomatoes in half. Thinly slice the cucumber into half-moons.


In a large bowl, combine the vinegar, honey and 2 tbs of olive oil. Season with a pinch of salt and pepper. Add the cherry tomatoes, cucumber, mixed salad leaves, grated Parmesan cheese and croutons to the bowl and toss to coat. TIP: Dress the salad just before serving to keep the leaves crisp!


Thickly slice the chicken. Divide the panzanella salad between plates and top with the red pesto chicken. Spoon over any juices from the oven tray. Serve with the garlic aioli.