Honey-Oregano Chicken Tenders

Name: Honey-Oregano Chicken Tenders with Herby Potato Salad & Veggies
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; ½ lemon; 1 carrot; 1 bag green beans; 3 clove garlic; 1 bunch spring onion; 1 sachet dried oregano; 1 packet chicken tenderloins; 1 tbs honey; 1 packet dill & parsley mayonnaise; ¼ tsp salt

with Herby Potato Salad & Veggies

Up to 180$ + Free Treats / Extras for Life

Using oregano in tonight's chicken marinade imparts a slightly peppery and herby aroma, while the honey adds a slight sweetness for the perfect balance of flavours.

This recipe is under 650kcal per serving

Tags:

Kid Friendly

•Not Suitable for Coeliacs

•Naturally Gluten-Free

•Calorie Smart

Allergens:

Eggs

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

lemon

carrot

1 bag

green beans

3 clove

garlic

1 bunch

spring onion

1 sachet

dried oregano

1 packet

chicken tenderloins

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tbs

honey

¼ tsp

salt

Nutritional Values

per serving

Energy (kJ)2305 kJ

Fat19.1 g

of which saturates2.3 g

Carbohydrate43.8 g

of which sugars17.4 g

Protein45.1 g

Sodium426 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

Cut the potato into bite-sized chunks. Place in a large saucepan of cold salted water and bring to the boil. Cook until easily pierced with a fork, 10-12 minutes. Drain and return to the pan. Season to taste. Set aside.

While the potato is cooking, zest the lemon, then cut into wedges. Cut the carrot into thin sticks. Trim and halve the green beans. Finely chop the garlic. Thinly slice the spring onion. In a medium bowl, combine the dried oregano, lemon zest and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins, tossing to coat.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and green beans with a splash of water, tossing, until tender, 4-5 minutes. Season. Transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken until browned and cooked through, 3-4 minutes each side. Add the honey and garlic, turning the chicken to coat, until fragrant, 1 minute. Remove from the heat.

TIP: Chicken is cooked through when it's no longer pink inside.

While the chicken is cooking, combine the spring onion, dill & parsley mayonnaise, a squeeze of lemon juice and the salt in a large bowl. Add the slightly cooled potato, gently tossing to coat.

Divide the honey-oregano chicken tenders, herby potato salad and veggies between plates. Spoon over any remaining glaze from the pan. Serve with any remaining lemon wedges.