Chicken Tenders & Capsicum Salad
with Crushed Lemon Potatoes
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
330 g
Chicken Tenderloins
1 packet
Garlic Aioli
(Contains: Eggs;)
2
Garlic
1
Lemon
1 packet
Mixed Salad Leaves
2
Potato
1 sachet
Aussie Spice Blend
1
Capsicum
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
15 g
butter
(Contains: Milk;)
1 tbs
water
½ tsp
honey
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a saucepan of lightly salted water to the boil.
• Cut potato into large chunks. Finely chop garlic. Cut lemon into wedges.
• Cook potato in the boiling water until easily pierced with a fork,
12-15 minutes. Drain, transfer to a bowl and set aside.
• Return saucepan to medium-high heat with a drizzle of olive oil and the
butter. Cook half the garlic, stirring until fragrant, 1 minute.
• Add stock concentrate, 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.
Little cooks: Kids can help crush the potatoes!
• While the potato is cooking, in a medium bowl, combine Aussie spice blend,
remaining garlic and a drizzle of olive oil. Add chicken tenderloins, tossing
to coat.
• Set air fryer to 200°C. Place chicken into the air fryer basket and cook, until
browned and cooked through (when no longer pink inside), 8-10 minutes
(cook in batches if needed).
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over mediumhigh heat. Cook chicken in batches, until browned and cooked through (when no
longer pink inside), 3-4 minutes each side. Transfer to a plate.
• Slice capsicum.
• In a large bowl, combine the honey with a drizzle of balsamic vinegar and
olive oil. Add mixed salad leaves and capsicum. Toss to combine.
• Divide chicken tenders, crushed lemon potatoes and capsicum salad
between plates. Spoon any resting juices over the chicken.
• Drizzle garlic aioli over chicken and serve with any remaining lemon
wedges. Enjoy!
