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

Easy Chicken Tenders & Crushed Lemon Potatoes

with Cherry Tomato Salad & Garlic Aioli

Allergens:
Egg

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1

lemon

1

garlic paste

1

chicken-style stock powder

1

chicken tenderloins

1

snacking tomatoes

1

mixed salad leaves

1

garlic aioli

(Contains Egg;)

Not included in your delivery

1

olive oil

1

butter

1

water

1

honey

1

balsamic vinegar

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Nutritional Values

Energy (kJ)2505 kJ
Calories0 kcal
Fat32.6 g
of which saturates6.9 g
Carbohydrate30.5 g
of which sugars7.9 g
Dietary Fibre0 g
Protein43.8 g
Cholesterol0 mg
Sodium1123 mg
The average adult daily energy intake is 8700 kJ

Instructions

1

• 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.

2

• 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.

3

• 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!

4

• 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!