Chipotle-Glazed Chicken Tenders
with Roast Veggie Toss & Corn Chip Crunch
Jazz up juicy chicken tenders by coating them in a lip-smacking mild chipotle sauce, along with our tried and true All-American spice blend. Serve over a bed of hearty roasted veggies and add the finishing touches with a moreish corn chip crumble for crunch, plus a dollop of sour cream for some tang.
This recipe is under 650kcal 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
1
potato
1
carrot
1 packet
chicken tenderloins
1 sachet
garlic & herb seasoning
1 packet
mild chipotle sauce
(Contains: Soy;)
1 bag
baby spinach leaves
½ bag
corn chips
(May be present: Milk.)
1 packet
Light Sour Cream
(Contains: Milk;)
1 sachet
All-American spice blend
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato and carrot into bite-sized chunks.
• Place potato and carrot on a lined oven tray. Sprinkle with garlic and herb seasoning, drizzle with olive oil, then toss to coat. • Roast for 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• When the veggies have 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. • SPICY! This spice blend is mild, but use less if you're sensitive to heat. Add All-American spice blend and cook, tossing, until fragrant, 1 minute. • Remove pan from heat. Add mild chipotle sauce and honey, tossing chicken to coat.
• To the roast veggie tray, add baby spinach leaves. Gently toss to combine. • Crush corn chips (see ingredients) in their bag until roughly broken into pieces. • Divide roast veggie toss between bowls. Top with chipotle-glazed chicken and crushed corn chips. • Serve with a dollop of light sour cream.
