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Easy Chicken Tenders & Crushed Lemon Potatoes

Easy Chicken Tenders & Crushed Lemon Potatoes

with Garlic Sauce

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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.

Tags:Under 650kcalQuickQuick PrepNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkEgg

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 Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

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

(ContainsEgg)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

15 g

butter

(ContainsMilk)

1 tbs

water

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2670 kJ
Fat33.9 g
of which saturates7.1 g
Carbohydrate35.2 g
of which sugars8.3 g
Protein44.3 g
Sodium1184 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.