Garlicky Chicken Tenders & Creamy Spinach Sauce
with Hand-Cut Fries & Pear Salad
- Milk
Elevate your weeknight dinner with tender, juicy chicken tenders kissed by bold garlic flavours and paired with a silky, creamy spinach sauce that’s pure comfort in every bite. This elegant yet easy dish strikes the perfect balance between indulgence and freshness. It's a guaranteed crowd-pleaser that feels like a treat without the fuss.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
1
Pear
330 g
Chicken Tenderloins
2
Potato
1 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Utensils
Cooking Steps
* Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. Thinly slice pear (see ingredients). * Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. * Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
* Meanwhile, combine chicken tenderloin, garlic & herb seasoning, a pinch of salt and a drizzle of olive oil in a medium bowl. • In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to a plate, cover and rest for 5 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
* Wipe out and return pan to medium heat. Add light cooking cream, stock concentrate and a splash of water, and simmer until slightly thickened, 2-3 minutes. * Remove pan from heat, and stir in baby spinach leaves until wilted, 30 seconds. Season with a pinch of pepper.
* In a medium bowl, combine pear, mixed salad leaves, a drizzle of olive oil and white wine vinegar. Season to taste. * Divide garlicky chicken, potato fries and pear salad between plates. Top chicken with creamy spinach sauce.
