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Double Chicken Tenders & Capsicum Salad
Double Chicken Tenders & Capsicum Salad

Double Chicken Tenders & Capsicum Salad

with Crushed Lemon Potatoes

Tags:
High Protein
Allergens:
Egg
Celery

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2

Potato

1 packet

Garlic Aioli

(Contains: Egg;)

2

Garlic

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 sachet

Aussie Spice Blend

4

Baby Capsicum

1

Lemon

1 packet

Mixed Salad Leaves

660 g

Chicken Tenderloins

Nutritional Values

Calories658 kcal
Energy (kJ)2750 kJ
Fat23.6 g
of which saturates3.2 g
Carbohydrate27.9 g
of which sugars7.4 g
Dietary Fibre6.8 g
Protein80.8 g
Sodium1040 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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, 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 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

• 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. • Set air fryer to 200°C. Place chicken into the air fryer basket and cook, until browned and cooked through, 8-10 minutes (cook in batches if needed). TIP: No air fryer? 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

• Thinly slice baby 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.

4

• 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!

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