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Time
30 min
Level
Basic
Author
hellofresh

Presto Pesto Panko Chicken | with Roasted Potatoes and Green Salad

wheat
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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 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 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
Halve lemon. In a large bowl, toss together lettuce, a squeeze or two of lemon, and a large drizzle of olive oil. Season with salt and pepper.
6
Divide potatoes and chicken between plates. Serve with salad on the side.
Micro nutrients
Total weight
473.34g
Carbs
61g
Dietary fiber
6.03g
Sugar
4.49g
Fats
34.97g
Saturated
8.45g
Poly
3.3g
Mono
11.39g
Trans
0.09g
Proteins
66.08g
Calcium
42.17%
Iron
33.61%
Magnesium
27.39%
Vitamin C
157.91%
Vitamin A
93.77%
Vitamin B6
0mg
Vitamin D
0mcg
Vitamin B12
0µg
Sodium
67.34%
Potassium
58.73%
Cholesterol
108.75%
Percentages are based on a diet of 2000 calories a day.
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