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

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.

Tags:
Kid Friendly
Under 650kcal
Under 40g carbs
Over 30g protein
Quick
Quick Prep
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

potatoes

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

olive oil

15 g

butter

1 tbs

water

½ tsp

honey

1 drizzle

balsamic vinegar

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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

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
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 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 potato to pan and toss to coat. Lightly crush potato, then cover to keep warm.

TIP: Use as much or little lemon juice as you'd like.

2
2

• While the 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
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
4

• Divide chicken tenders, crushed lemon 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!