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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 refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 packet

chicken breast

1 tub

red pesto

(ContainsMilk, Tree Nuts)

1 unit

ciabatta

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

1 clove

garlic

1 sachet

Italian herbs

1 punnet

cherry tomatoes

1 unit

cucumber

1 bag

mixed salad leaves

1 packet

garlic aioli

(ContainsEggs)

2 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

4 tsp

vinegar (balsamic or white wine)

1 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2680 kJ
Fat41.6 g
of which saturates7.9 g
Carbohydrate21 g
of which sugars5.4 g
Protein43.7 g
Sodium632 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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

5

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!

6

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.