Chicken Tenders & Cheesy Garlic Sauce
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Chicken Tenders & Cheesy Garlic Sauce

Chicken Tenders & Cheesy Garlic Sauce

with Sweet Potato Mash & Sautéed Veggies

Quick-cooking chicken tenderloins get a flavour upgrade with our popular Aussie spice blend and a Parmesan and garlic-laced cream sauce. Add some mandatory mash and colourful veggies, and dinner is served!

Tags:
Over 30g protein
Kid Friendly
Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

2

sweet potato

1 head

broccoli

1

carrot

1 clove

garlic

1 packet

chicken tenderloins

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

½ sachet

Aussie spice blend

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

30 bag

butter

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2753 kJ
Fat32.5 g
of which saturates19.6 g
Carbohydrate33.4 g
of which sugars13.7 g
Protein56.8 g
Sodium820 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Peel sweet potato and cut into large chunks. • Half-fill a large saucepan with the boiled water, then heat over high heat. • Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain sweet potato, then return to pan. Add the butter and the milk, then season generously with salt. Mash until smooth. Cover to keep warm.

Little cooks: Get those muscles working and help mash the sweet potato!

2
2

• While sweet potato is cooking, chop broccoli (including the stalk!) into small florets. Thinly slice carrot into half-moons. Finely chop garlic. Set aside. • In a medium bowl, combine Aussie spice blend (see ingredients) with a pinch of pepper and a drizzle of olive oil. Add chicken tenderloins, tossing to coat.

3
3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and carrot with a good splash of water, tossing, until softened, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook chicken until browned and cooked through, 3-4 minutes each side. • Transfer to a plate.

TIP: Chicken is cooked through when it's no longer pink inside.

5
5

• Wipe out frying pan, then return to medium heat with a drizzle of olive oil. • Cook remaining garlic until fragrant, 30 seconds. • Add light cooking cream, Parmesan cheese and chicken-style stock powder. Stir to combine, then stir in any chicken resting juices and a pinch of pepper. • Reduce heat to low. Simmer until thickened slightly, 1 minute.

6
6

• Divide chicken tenders, mash and sautéed veggies between plates. • Drizzle with cheesy garlic sauce to serve. Enjoy!

Little cooks: Show them how it's done and drizzle the cheesy garlic sauce!