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Cheesy Pesto Chicken

with Roast Potatoes and Beany Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
648 kcal
Protein
: 
42.1g protein
Total
: 
40 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

30 grams

Panko Breadcrumbs

2 unit(s)

British Chicken Breasts

60 grams

Green Pesto

150 grams

Green Beans

15 grams

Honey

50 grams

Baby Leaf Mix

30 grams

Mature Cheddar Cheese

(Contains: Milk)

½ unit(s)

Lemon

450 grams

Potatoes

Not included in your delivery

2 tbsp

Olive Oil

1 tbsp

Olive Oil for the Dressing

Energy (kJ)2710 kJ
Energy (kcal)648 kcal
Fat23.4 g
of which saturates6.8 g
Carbohydrate54.6 g
of which sugars11.3 g
Dietary Fibre8.7 g
Protein42.1 g
Salt0.5 g
Potassium996.8 mg
Calcium15.8 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 200 degrees. Chop the potatoes into 2cm chunks (no need to peel) and pop them on a baking tray. Drizzle over some olive oil, a pinch of salt and black pepper. Mix to ensure the potatoes are nicely coated, then roast on the top shelf of your oven until brown and crispy, 30-35 mins. Turn them halfway through cooking.

2

Add your breadcrumbs to a small bowl along with the oil (amount specified in the ingredient list), a pinch of salt and pepper. Grate the lemon zest and cheddar. Add them to the crumbs and stir together. Line a baking tray with baking paper. Take each chicken breast and lay between two sheets of cling film. Flatten by bashing with a rolling pin until 2cm thick all over.

3

Lay your chicken on your lined baking tray and spread the pesto evenly over the top. Sprinkle the cheesy crumbs evenly on top of the pesto and then press them down. Place the chicken in the middle of your oven and bake until the crumbs are golden and the chicken is cooked all the way through, 15-20 mins.

4

Meanwhile, bring a saucepan of water to the boil with a pinch of salt. Cut the stalky tops off the green beans, then halve. Once boiling, add the green beans to the water and simmer for 3-4 mins, then drain in a sieve and run cold water through the beans to cool them quickly. Fill your pan with cold water and pop the beans in the water.

5

Squeeze the lemon juice into a bowl and add the honey and olive oil (amount specified in the ingredient list). Season with a pinch of salt and black pepper and then whisk together with a fork. Leave to the side.

6

Once the chicken is cooked, remove it from your oven and leave to rest for a couple of mins. Drain the beans and add them to the dressing along with the salad leaves. Toss together. Serve the chicken with the salad and potatoes alongside. Enjoy!

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