You simply can't go wrong with crumbed chicken, roasted veggies and a creamy tartare sauce to tie a meal together. And with only four steps, this easy dinner will be ready in a flash.
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.
chopped veggie mix
roasted almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
baby spinach leaves
Aussie spice blend(May be present Gluten)
Preheat the oven to 220°C/200°C fan forced. Cut the potato into chunks. Place the potato, chopped veggie mix, Aussie spice blend and a drizzle of olive oil on a lined oven tray. Season, toss to coat, then bake until tender, 20-25 minutes.
While the veggies are roasting, combine the chicken tenderloins and mayonnaise in a bowl. Season and turn to coat the chicken. In a second shallow bowl, add the panko breadcrumbs and a pinch of salt and pepper. Dip each chicken tenderloin into the panko breadcrumbs. Transfer to a plate. Roughly chop the roasted almonds.
Heat a large frying pan with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken until golden on the outside and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. When the veggies are cooked, add the baby spinach leaves to the tray and toss to combine.
Divide the Aussie roasted veggies between plates and top with the mayo- crumbed chicken. Dollop over the tartare sauce. Sprinkle over the almonds.