Mozzarella and Pesto Crusted Chicken
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Mozzarella and Pesto Crusted Chicken

Mozzarella and Pesto Crusted Chicken

with Roasted Potatoes and Green Salad

Pesto is the secret ingredient in this recipe! It not only adds delicious flavor to the chicken, but also acts as the glue for a crunchy panko coating. Crispy roasted potatoes and a light green salad complete this easy weeknight dinner.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(Contains Wheat)

12 ounce

Chicken Breasts

4 ounce


(Contains Milk)

4 ounce

Mixed Greens

½ cup

Mozzarella Cheese

(Contains Milk)

1 unit


Not included in your delivery





5 teaspoon

Olive Oil


Nutrition Values

/ per serving
Calories595 kcal
Energy (kJ)2490 kJ
Fat21 g
Saturated Fat6 g
Carbohydrate52 g
Sugar4 g
Dietary Fiber8 g
Protein56 g
Sodium458 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Large Bowl


Roast the potatoes

Roast the potatoes: Wash and dry all produce. Preheat the oven to 450 degrees. Cut the potatoes into ½-inch cubes. Toss them on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 20-25 minutes, tossing halfway through cooking, until golden brown.

Prep and cook the chicken

Prep and cook the chicken: In a small bowl, combine the panko, mozzarella, a drizzle of olive oil, and a pinch of salt and pepper. Place the chicken on a lightly oiled baking sheet. Spread the top of each chicken breast with 1 Tablespoon pesto. Press the panko mixture onto the top of the chicken to adhere. Place in the oven for about 20 minutes, until cooked through

Toss the salad

Toss the salad: Halve the lemon. In a large bowl, toss together the mixed greens, a squeeze of lemon juice, and a large drizzle of olive oil. Season to taste with salt and pepper.


Plate and serve: Serve the mozzarella and pesto crusted chicken with the roasted potatoes and green salad alongside. Enjoy!