Easy Chicken Tenders & Crushed Lemon Sweet Potatoes
with Cherry Tomato Salad & Garlic Aioli
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the sweet potatoes spiked with citrus, this dish features everything we're addicted to!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Unfortunately, this week’s potato was in short supply, so we’ve replaced it with sweet potato. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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.
Ingredients
2
sweet potato
½
lemon
1 packet
garlic paste
1 sachet
chicken-style stock powder
1 packet
chicken tenderloins
1 punnet
snacking tomatoes
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
1
olive oil
15 g
butter
1 tbs
water
½ tsp
honey
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. Cut sweet potato into large chunks. Cut lemon into wedges. • Cook sweet potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring, until fragrant, 1 minute. • Add chicken-style stock powder, the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return sweet potato to pan and toss to coat. Lightly crush sweet potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you'd like.
• While the sweet potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. • 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.
• Halve snacking tomatoes. • In a large bowl, combine the honey with a drizzle of the balsamic vinegar and olive oil. • Add mixed salad leaves and snacking tomatoes. Toss to combine.
Little cooks: Help toss the salad!
• Divide chicken tenders, crushed sweet potatoes and cherry tomato salad between plates. Spoon any resting juices over the chicken. • Drizzle garlic aioli over chicken and serve with any remaining lemon wedges. Enjoy!