Pesto Chicken Burger and Bacon Baby Potatoes
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Pesto Chicken Burger and Bacon Baby Potatoes

Pesto Chicken Burger and Bacon Baby Potatoes

with balsamic salad

This Italian-inspired burger features a moreish pesto mayo, tangy balsamic salad, and, perhaps best of all, golden crumbed chicken breast sandwiched between two beautiful brioche buns. As if that's not enough, smashed cheesy bacon baby potatoes round out the dish.

Eat Me First
Egg(s) not included
Total Time45 minutes
Cooking Time40 minutes


Serving amount

500 grams

Baby Potatoes

1 sachet(s)

Green Pesto

(Contains Milk)

2 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Balsamic Glaze

(Contains Sulphites)

1 unit(s)


320 grams

Chicken Breast

1 pack(s)


(Contains Wheat)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

100 grams

Bacon Lardons

2 unit(s)

Brioche Buns

(Contains Milk, Egg, Soya, Wheat May be present Lupin, Nuts, Sesame)

120 grams

Salad Leaves

Not included in your delivery

to taste


to taste


to taste





Nutrition Values

Energy (kJ)4235 kJ
Energy (kcal)1012 kcal
Fat41 g
of which saturates9.8 g
Carbohydrate102 g
of which sugars14.3 g
Dietary Fiber0 g
Protein61.8 g
Cholesterol0 mg
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Make the Potatoes
  • Preheat oven to 240°C/220°C fan/gas mark 9.
  • Halve any larger potatoes.
  • On a lined baking tray, toss with salt, pepper and a drizzle of oil. Roast on the top shelf of the oven, 15-20 mins.
  • After 20 mins, remove from the oven. Lightly crush each potato with the bottom of a pan.
  • Drizzle with oil. Sprinkle with cheese and bacon. IMPORTANT: Wash hands and equipment after handling raw meat. Return to the top shelf of the oven until golden, 10-15 mins.
Mix the Mayo
  • Meanwhile, in a small bowl, mix together the pesto and mayo.
  • In a separate large bowl, mix together the balsamic glaze, 1 tbsp of oil (double for 4p), salt and pepper. This is your dressing!
  • Trim the baby gem, halve lengthways and thinly slice widthways.
  • Just before serving, toss the salad leaves through the balsamic dressing.
  • Trim and thinly slice the scallion.
Prep the Chicken
  • Lay the chicken out on a board.
  • Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. 
  • Repeat with the other breast(s).
  • Season with salt and pepper.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Coat the Chicken
  • Beat one egg (double for 4p) in a medium bowl.
  • Add the breadcrumbs to a separate bowl. Season with salt and pepper.
  • Dip the chicken first into the egg and then the breadcrumbs, ensuring it's completely coated. 
  • Transfer to a clean plate.
Cook the Chicken
  • Place a large pan over high heat with just enough oil to cover the bottom. 
  • Once hot, lay the chicken into the pan, reduce the heat to medium-high and fry until golden brown and cooked through, 8-10 mins.
  • Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Meanwhile, pop the buns into the oven to warm through, 1-2 mins.

TIP: Cook in batches if the pan is too crowded.

Assemble and Serve
  • When everything's ready, spread the pesto mayo over the cut side of the bun lids.
  • Top the bun bases with a handful of balsamic salad.
  • Load on the crumbed chicken, then sandwich shut with the bun lids.
  • Serve the remaining salad and cheesy bacon smashed potatoes alongside.
  • Sprinkle sliced scallion over the potatoes to finish.
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