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No-Fuss Pesto Chicken

No-Fuss Pesto Chicken

with Potatoes and Green Salad

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.

Allergens:
Wheat
Milk

The quantities provided above are averages only.

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

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

/ serving 4 people

24 ounce

Yukon Gold Potatoes

1 cup

Panko Breadcrumbs

(Contains: Wheat)

1 cup

Mozzarella Cheese

(Contains: Milk)

24 ounce

Chicken Breasts

4 ounce

Pesto

(Contains: Milk)

1 unit

Lemon

4 ounce

Mixed Greens

Not included in your delivery

3 tablespoon

Olive Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2845 kJ
Calories680 kcal
Fat35 g
Saturated Fat8 g
Carbohydrate45 g
Sugar4 g
Dietary Fiber6 g
Protein48 g
Cholesterol120 mg
Sodium550 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

Baking Sheet
Small Bowl
Large Bowl

Instructions

Preheat and Prep
1

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

Roast Potatoes
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 and tender, 20-25 minutes, tossing halfway through.

Make Crust
3

Stir together panko, mozzarella, a large drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Roast Chicken
4

Place chicken on another, lightly oiled baking sheet. Brush 1 TBSP pesto onto top of one piece. Repeat with remaining chicken (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.

Toss Lemon
5

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

Plate and Serve
6

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

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