Pesto Chicken, Wedges & Salad

Why you’ll love this Pesto Chicken, Wedges & Salad recipe

1. Balanced & Wholesome: A complete meal with protein, carbs, and greens. It’s both satisfying and nutritious.
2. Full of Flavour: Juicy pesto-marinated chicken, crispy golden wedges, and a refreshing salad, it’s the perfect combo.
3. Air Fryer Friendly: Quick cook time with minimal cleanup.
4. Great for Meal Prep: Stays delicious in the fridge, you just need to reheat and serve.
5. Customisable: Use your favourite pesto, salad veggies, or swap chicken thighs for breasts.

Top tips when making Pesto Chicken, Wedges & Salad

1. Cut chicken thin: Halving the breast ensures even cooking and quicker air fryer time.
2. Marinate if possible: Even 10 minutes helps the pesto flavour absorb better.
3. Use a meat thermometer: For perfectly cooked chicken at 75°C (165°F).
4. Flip halfway: This helps get a golden finish on both sides of the chicken.
5. Add parmesan at the end: Sprinkle after cooking for extra flavour without burning the cheese.

How to make Pesto Chicken, Wedges & Salad

Ingredients (serves 2)

• 2 chicken breasts (or 3–4 boneless thighs)
• 2–3 tbsp basil pesto
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: 1 tbsp grated parmesan

Instructions

1. Prep the chicken:
   • Cut the chicken breast in half horizontally to create thinner, even pieces.
   • Pat dry the chicken and season lightly with salt and pepper.
   • Rub pesto and olive oil over the chicken evenly. Let it marinate for 10–15 minutes if you have time.
2. Air fry:
   • Place chicken in the air fryer basket in a single layer.
   • Cook at 180°C for 14–18 minutes, flipping halfway through.
   • Internal temperature should reach 75°C (165°F).
3. Serve hot, with a side salad and some potato wedges to complete the meal (separate recipe for potato wedges are on my website).

Storage tips

Fridge: Store all components separately in airtight containers for up to 3 days.

Reheat: Chicken and wedges reheat well in the air fryer or oven at 160–170°C for 5–8 minutes.

Salad Tip: Keep dressing separate and add just before eating to prevent sogginess.

Freezer: Chicken and wedges can be frozen once cooked and cooled; defrost fully before reheating.

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Pesto Chicken, Wedges & Salad

This vibrant pesto chicken meal features juicy air-fried chicken coated in fresh basil pesto, served with crispy homemade wedges and a refreshing side salad. A wholesome and flavour-packed dinner ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 2 Servings

Course: dinner

Ingredients Method

Ingredients

  

• 2 chicken breasts or 3–4 boneless thighs
• 2 –3 tbsp basil pesto
• 1 tbsp olive oil
• Salt & pepper to taste
• Optional: 1 tbsp grated parmesan

Method

 

1. Cut the chicken breast in half horizontally to create thinner, even pieces.
2. Pat dry the chicken and season lightly with salt and pepper.
3. Rub pesto and olive oil over the chicken evenly. Let it marinate for 10–15 minutes if you have time.
4. Place chicken in the air fryer basket in a single layer.
5. Cook at 180°C for 14–18 minutes, flipping halfway through.
6. Internal temperature should reach 75°C (165°F).
7. Serve hot, with a side salad and some potato wedges to complete the meal (separate recipe for potato wedges are on my website).