Easy Chicken Tenders & Crushed Lemon Sweet Potatoes
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Easy Chicken Tenders & Crushed Lemon Sweet Potatoes

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!

Under 650kcal
Under 40g carbs
Easy Prep
Kid Friendly

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


Serving amount


sweet potato



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


olive oil

15 g


1 tbs


½ tsp


1 drizzle

balsamic vinegar


Nutritional Values

Energy (kJ)2505 kJ
Fat32.6 g
of which saturates6.9 g
Carbohydrate30.5 g
of which sugars7.9 g
Dietary Fibre6.9 g
Protein43.8 g
Sodium1123 mg
The average adult daily energy intake is 8700 kJ


Medium Pan
Large Non-Stick Pan



• 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!