Garlicky Chicken Tendies & Creamy Spinach Sauce

Name: Garlicky Chicken Tendies & Creamy Spinach Sauce with Hand-Cut Sweet Potato Fries & Pear Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Baby Spinach Leaves; 1 sachet Garlic & Herb Seasoning; 1 packet Light Cooking Cream; 1 packet Mixed Salad Leaves; 1 Pear; 330 g Chicken Tenderloins; 2 Sweet Potato; 1 sachet Vegetable Stock Pot; 1 drizzle olive oil; 1 drizzle white wine vinegar

with Hand-Cut Sweet Potato Fries & Pear Salad

Recipe Development TeamUpdated on August 12, 2026

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Calories

:

535 kcal

Protein

:

44.3g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Milk

Elevate your weeknight dinner with tender, juicy chicken tenderloins 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.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

Sweet Potato

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Calories535 kcal

Energy (kJ)2240 kJ

Fat21.1 g

of which saturates9.4 g

Carbohydrate37.7 g

of which sugars17.2 g

Dietary Fibre7.1 g

Protein44.3 g

Sodium771 mg

Potassium7.2 mg

Calcium0.3 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

1

* 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.

2

* 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!

3

* 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.

4

* 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.