Chicken Tenders & Crushed Lemon Potatoes
with Honey-Balsamic Veggie Salad
- Eggs
- Milk
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the potatoes spiked with citrus, this dish features everything we're addicted to!
Ingredients
1
Capsicum
330 g
Chicken Tenderloins
1 sachet
Vegetable Stock Pot
1 packet
Garlic Aioli
(Contains: Eggs)
2
Garlic
1
Lemon
1 packet
Mixed Salad Leaves
2
Potato
1 sachet
Aussie Spice Blend
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk)
1 tbs
water
½ tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil.
• Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork,
12-15 minutes. Drain, transfer to a bowl and set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil and the butter.
Cook half the garlic, stirring until fragrant, 1 minute.
• Add stock concentrate, the water and a squeeze of lemon juice, then bring to
the boil. Remove from the heat, return potato to pan and toss to coat.
• Lightly crush potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you’d like.
• While the potato is cooking, in a medium bowl, combine Aussie spice blend,
remaining garlic and a drizzle of olive oil. Add chicken tenderloins, tossing
to coat.
• Set air fryer to 200°C. Place chicken into the air fryer basket and cook, until
browned and cooked through (when no longer pink inside), 8-10 minutes (cook
in batches if needed).
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high
heat. Cook chicken in batches, until browned and cooked through (when no longer
pink inside), 3-4 minutes each side. Transfer to a plate.
• Thinly slice capsicum into strips.
• Halve snacking tomatoes.
• In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive
oil. Add mixed salad leaves, tomatoes and capsicum. Toss to combine.
• Divide chicken tenders, crushed lemon potatoes and honey-balsamic
veggie salad between plates. Spoon any resting juices over the chicken.
• Drizzle garlic aioli over chicken and serve with any remaining lemon
wedges. Enjoy!
Customer reviews
Review summary
Updated on Oct 2026- Flavour: The Aussie spice blend was described as tangy and delicious by those who enjoyed it.
- Portions: Several reviewers felt there was not enough chicken per serve and would have liked at least one extra tender per person.
