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No-Fuss Pesto Chicken

No-Fuss Pesto Chicken

with Potatoes and Green Salad

Rated 3.4 / 4
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Pesto: you’ve had it on pasta or maybe as a dip. Let us introduce you to yet another way to use this Italian favorite. Here, we’re spreading it onto oven-roasted chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs. That way, you get herby aromatics, meaty juices, and crispy golden goodness in every bite. Sounds like a crowd-pleaser to us.

Tags:Nut free
Allergens:WheatMilkEggs
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving 4 people
Ingredients
serving 4 people

24 ounce

Yukon Gold Potatoes

1 cup

Panko Breadcrumbs

(ContainsWheat)

1 cup

Mozzarella Cheese

(ContainsMilk)

24 ounce

Chicken Breasts

4 ounce

Pesto

(ContainsMilk,Eggs)

1 unit

Lemon

4 ounce

Spring Mix Lettuce

Not included in your delivery

3 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Values/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate46 g
Sugar4 g
Dietary Fiber7 g
Protein48 g
Cholesterol120 mg
Sodium500 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.
Utensils
Utensils
Baking Sheet
Small Bowl
Large Bowl
InstructionsPDF
Instructions
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut potatoes into ½-inch cubes.

2

Toss potatoes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until browned, 20-25 minutes, tossing halfway through.

3

In a small bowl, combine panko, mozzarella, a large drizzle of olive oil, and a pinch of salt and pepper.

4

Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of each piece (you will have a little pesto left over). Press crust mixture into pesto to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

5

Halve lemon. In a large bowl, toss together mixed greens, a squeeze of lemon, and 4 tsp olive oil. Season with salt and pepper.

6

Divide potatoes and chicken between plates. Serve with salad on the side.

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