Chicken & Crushed Dill Potatoes
with Grape Salad & Herby Mayo
- Eggs
- Milk
Tonight, enjoy some stellar ingredients stirred through delicately crushed potatoes. It truly is the perfect side to a fresh grape salad and a crispy, crumbed chicken topped with herby mayo. You can thank us later! This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Chopped Potato
330 g
Chicken Tenderloins
1 packet
Dill
1
Lemon
1 packet
Mixed Salad Leaves
1
Snacking Tomatoes
1 sachet
Vegetable Stock Pot
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook chopped potato over high heat, until easily pierced with a knife, 8-10 minutes. Drain and return to saucepan.
• Meanwhile, set air fryer to 200°C. • Place chicken tenderloins into air fryer basket and cook until golden and cooked through, 8-10 minutes. Cook in batches if needed. Transfer to a paper towel-lined plate. Season with salt and pepper. NO AIR FRYER? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate. Season with salt.
• While chicken is cooking, halve lemon and snacking tomatoes. Roughly chop dill • In a medium bowl, combine the honey, a drizzle of vinegar and olive oil. Season to taste. • To bowl, add tomato and mixed salad leaves, tossing to coat.
• To potato, add the butter, stock concentrate, dill, and a good squeeze of lemon juice, stirring until melted and well combined. • Lightly crush with a fork. Season to taste.
• Divide crushed potatoes, garden salad and chicken between plates. • Drizzle creamy pesto dressing over chicken to serve. Enjoy!
