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Presto Pesto Panko Chicken

Presto Pesto Panko Chicken

with Roasted Potatoes and Green Beans

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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 chicken breasts, using it as a glue to hold down a layer of panko breadcrumbs before they’re roasted in the oven. That way, you get herby aromatics, meaty juices, and crispy golden goodness in every bite.

Allergens:WheatMilkTree Nuts

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

½ cup

Panko Breadcrumbs

(ContainsWheat)

½ cup

Mozzarella Cheese

(ContainsMilk)

12 ounce

Chicken Breasts

2 tablespoon

Pesto

(ContainsMilk)

1 unit

Lemon

6 ounce

Green Beans

1 ounce

Almonds

(ContainsTree Nuts)

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3431 kJ
Calories820 kcal
Fat44 g
Saturated Fat12 g
Carbohydrate55 g
Sugar8 g
Dietary Fiber11 g
Protein49 g
Cholesterol150 mg
Sodium610 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
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Instructionsarrow up iconarrow up icon
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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 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, mix together panko, mozzarella, a 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 one piece. Repeat with other piece (you will have some pesto left over). Cover pesto-brushed sides with crust mixture, pressing to adhere. Roast in oven until chicken is no longer pink in center, about 20 minutes.

5

Pierce green bean bag with a fork and place on a microwave-safe plate. Microwave on high for 2-3 minutes (or until beans are tender). Meanwhile, halve lemon; cut one half into wedges. Carefully remove beans from bag and transfer to a large bowl along with almonds, 1 TBSP butter, and juice from lemon half. Toss to coat beans. Season with salt and pepper.

6

Divide potatoes, chicken, and green beans between plates. Serve with lemon wedges on the side.