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Time
30 min
Level
Basic
Author
hellofresh

No-Fuss Pesto Chicken | with 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. 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.
Micro nutrients
Total weight
472.07g
Carbs
60.55g
Dietary fiber
5.75g
Sugar
4.24g
Fats
42.11g
Saturated
9.76g
Poly
3.17g
Mono
10.56g
Trans
0.13g
Proteins
67.22g
Calcium
92.57%
Iron
70.41%
Magnesium
53.68%
Vitamin C
273.25%
Vitamin A
197.61%
Vitamin B6
0mg
Vitamin D
0mcg
Vitamin B12
0µg
Sodium
148.34%
Potassium
117.94%
Cholesterol
223.02%
Percentages are based on a diet of 2000 calories a day.
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