Chipotle-Glazed Chicken Tenders

Name: Chipotle-Glazed Chicken Tenders with Roast Veggie Toss & Corn Chip Crunch
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: olive oil; 1 potato; 1 carrot; 1 packet chicken tenderloins; 1 sachet garlic & herb seasoning; 1 packet mild chipotle sauce; 1 tsp honey; 1 bag baby spinach leaves; ½ bag corn chips; 1 packet Light Sour Cream; 1 sachet All-American spice blend

with Roast Veggie Toss & Corn Chip Crunch

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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.

Tags:

Easy Prep

•Calorie Smart

•Kid Friendly

Allergens:

Soy

•Milk

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

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

Nutritional Values

Energy (kJ)2452 kJ

Fat18.5 g

of which saturates5.7 g

Carbohydrate55.1 g

of which sugars17.8 g

Protein45.5 g

Sodium1363 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.