Honey-Oregano Chicken Tenders
with Herby Potato Salad & Veggies
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
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tbs
honey
¼ tsp
salt
Utensils
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.
