Parmesan Crusted Chicken with Pumpkin Wedges and Basil Pesto Aioli

Parmesan Crusted Chicken with Pumpkin Wedges and Basil Pesto Aioli

Ready in 30 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, December 16, 2018.



  • 1 pack pumpkin wedges


  • 1 pack chicken spice mix
  • 1 egg ^
  • 1 pack panko
  • breadcrumbs
  • ½ pack shaved Parmesan cheese *
  • 1 pack chicken breast steaks


  • 1 broccoli
  • 1 tomato
  • ½ bag baby spinach *


  1. Preheat oven to 230°C. Cook wedges Toss pumpkin wedges on a lined oven tray with a small drizzle of oil and season. Bake on middle oven rack for about 20 minutes, until tender. Turn once during cooking. Bring a medium pot of salted water to the boil.
  2. Prep chicken Mix chicken spice mix with ½ tsp salt in a bowl, whisk egg in a second bowl, then mix breadcrumbs and Parmesan cheese in a third bowl. Pat chicken dry and coat in spice mix, then egg, then breadcrumb mixture.
  3. Cook chicken Heat a small drizzle of oil in large, non-stick fry-pan on medium heat. Cook chicken for 3-5 minutes each side (depending on thickness), until golden and cooked through. Add more oil to pan as needed. Allow chicken to rest for a few minutes, then season and thickly slice.
  4. Make salad Cut broccoli into very small florets and dice tomato 2cm. Cook broccoli in pot of boiling water for 2-3 minutes, until bright green and tender. Drain, refresh under cold water, then drain well. Toss in a bowl along with tomato, spinach and a drizzle of balsamic vinegar and olive oil. Season.
  5. Serve pumpkin wedges topped with chicken, basil pesto aioli and salad on the side.

Nutritional Information

Energy 2477 kj
592 kcal
Protein 43.6g
Carbohydrate 37.0g
Fat 36.8g