Easy Chicken Tenders & Crushed Lemon Potatoes
with Garlic Sauce- Milk
- Eggs
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the lemony crushed potatoes, this dish features everything we're addicted to! *This recipe is under 650kcal per serving.*
Ingredients
2
potato
½
lemon
1 packet
garlic paste
1 sachet
chicken-style stock powder
1 packet
chicken tenderloins
1 punnet
cherry tomatoes
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
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. Cut lemon into wedges. Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain. • Return the saucepan to a medium-high heat. Add butter and 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice, lemon zest, chicken stock powder and the water and bring to the boil. Remove from the heat, add the potato and toss to coat. Lightly crush the potato, then cover to keep warm.
• While potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, turning to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook chicken, in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate, then repeat with remaining chicken.
• Halve cherry tomatoes. • In a large bowl, combine honey, balsamic vinegar and a drizzle of olive oil. • Add mixed salad leaves and cherry tomatoes, tossing to combine.
• Divide chicken tenders, crushed lemon potatoes and salad between plates. Spoon any resting juices over the chicken. • Drizzle chicken with garlic aioli. Serve with remaining lemon wedges.
