This dish is a forever favorite for a reason—garlicky basil pesto and seared chicken breast belong together. The pesto chicken is paired with crispy roasted potatoes, as well as a simple baby kale side salad with cherry tomatoes and parmesan to round out this wholesome meal.
Nutritional facts
Protein
56g
Carbs
32g
Calories
720kcal
Fat
41g
Ingredients
Cherry Tomato, Canola and Olive Oil Blend, Rosemary, Potato, Black Pepper, Garlic, Kosher Salt, Parmesan Cheese, Crushed Red Pepper, Basil, Chicken Breast, Canola Oil, Kale, Italian Parsley, Parmesan Cheese
Contains milk.
Reviews
4.5
Based on 9162 reviews
We had two of these. It really deserves a 0. The chicken was stringy and tough. The potatoes were so soggy. Poor excuse for a salad. Salvaged the chicken for the dogs, threw the rest away.
Terese · 08/07/26
Richard · 08/07/26
Micah · 08/07/26
Chicken was dry and lacked flavor. Side was insufficient
Joanne · 08/07/26
Jill · 08/07/26
Arielle · 08/06/26
Paul · 08/06/26
The “salad” had 3 singular leaves of kale, and 3 cherry tomatoes - which was disappointing. The pesto could also use some more salt. The chicken and the potatoes were great though.
Marty · 08/06/26
Open film
Paulo · 08/06/26
Chandim · 08/06/26
Chicken was a little rough this time around. But still one of my fav go tos.
Mary · 08/06/26
Salad wasn't really a salad, it was a few leaves of kale and tomatoes. The potatoes were bland and the chicken breast with pesto was soso.
Sharon · 08/06/26
This is chicken is not grilled it is breaded and way too much chicken.
Lennyette · 08/06/26
Kale salad was inedible - wilted and grey with tomatoes like rocks so unripe. Overall very unexciting dish, will never want to eat it again.
Raya · 08/06/26
Ian · 08/06/26
Sab · 08/06/26
I would have liked more Pesto for the chicken and liked the pesto to be more flavorful Chicken portion was OK
Dr · 08/06/26
Kyle · 08/06/26
Audrey · 08/06/26
The Chicken and potatoes are delicious but the greens are usually not fresh. I eat the tomatoes and make a capris salad
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
