Chicken Tenders & Crushed Lemon Potatoes

Name: Chicken Tenders & Crushed Lemon Potatoes with Capsicum Salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 sachet Chicken-Style Stock Powder; 1 packet Garlic Aioli; 2 Garlic; 330 g Chicken Tenderloins; 1 sachet Aussie Spice Blend; 2 Potato; 4 Baby Capsicum; 1 Lemon; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 15 g butter; 1 tbs water; ½ tsp honey; 1 drizzle balsamic vinegar

with Capsicum Salad

Get up to $200 off!

We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the potatoes spiked with citrus, this dish features everything We're addicted to!

Tags:

Mediterranean

•Under 30g carbs

Allergens:

Celery

•Eggs

•Milk

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

1 sachet

Chicken-Style Stock Powder

(Contains: Celery;)

1 packet

Garlic Aioli

(Contains: Eggs;)

Garlic

330 g

Chicken Tenderloins

1 sachet

Aussie Spice Blend

Potato

Baby Capsicum

Lemon

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

15 g

butter

(Contains: Milk;)

1 tbs

water

½ tsp

honey

1 drizzle

balsamic vinegar

Nutritional Values

Calories585 kcal

Energy (kJ)2450 kJ

Fat31.4 g

of which saturates7.2 g

Carbohydrate29.9 g

of which sugars9.5 g

Dietary Fibre6.6 g

Protein44 g

Sodium971 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into large chunks. Finely chop garlic. 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, stirring until fragrant, 1 minute. • Add chicken stock, 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

• While the potato is cooking, slice chicken breast into thin strips. Combine Aussie spice blend, remaining garlic 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.

• Slice 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.

• 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!