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Classic Chicken Tenders & Roast Veggie Toss

Classic Chicken Tenders & Roast Veggie Toss

with Herby Mayo

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This colourful meal is done in only four easy steps and uses our delectable Aussie spice blend to coat succulent chicken tenderloins. Enjoy the taste sensation!

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:Under 650kcalNot Suitable for CoeliacsNaturally Gluten-FreeEasy PrepUnder 30g carbs
Allergens:EggSesame

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1

red onion

1 bag

peeled & chopped pumpkin

1 packet

chicken tenderloins

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 bag

roasted seed mix

(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)

1 sachet

Aussie spice blend

(May be present Gluten)

Not included in your delivery

olive oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2705 kJ
Fat39.8 g
of which saturates4.2 g
Carbohydrate26.5 g
of which sugars17.7 g
Dietary Fibre8.2 g
Protein46.2 g
Sodium655 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• Preheat oven to 240°C/220°C fan forced. Thickly slice carrot into half-moons. Slice red onion into thick wedges. • Place peeled & chopped pumpkin, carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• When the veggies have 10 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. • Cook chicken tenderloins and Aussie spice blend, tossing occasionally, until browned and cooked through, 2-3 minutes each side.

TIP: The spice blend may char slightly in the pan, this adds to the flavour!

TIP: Chicken is cooked through when it's no longer pink inside.

3

• When the roast veggies are ready, add baby spinach leaves to the oven tray. • Gently toss to combine.

4

• Divide pumpkin veggie toss between plates. Top with Aussie-spiced chicken. • Drizzle with dill & parsley mayonnaise. Sprinkle with roasted seed mix to serve. Enjoy!