Lemon Pepper Chicken Tendies & Golden Potato Chunks
with Parmesan-Garlic Topping
- Wheat
- Gluten
- Eggs
- Milk
- Gluten
- Soy
- May contain traces of allergens
Bright, bold and utterly irresistible — this zesty chicken is the weeknight hero you've been waiting for. Juicy chicken gets a zesty kick of lemon pepper, served alongside golden potato chunks that are crispy on the outside and fluffy within. The finishing touch? A show-stopping Parmesan-garlic topping that takes the whole dish to another level. Simple ingredients, seriously impressive results.
Ingredients
½ packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
330 g
Chicken Tenderloins
1
Garlic
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs)
1 sachet
Lemon Pepper Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
2
Potato
1
Cucumber
1
Gourmet Leaf Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks.
- Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 20-25 minutes.
- Meanwhile, halve kumato. Finely chop garlic.
- In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes.
- Add garlic and cook until fragrant, 1 minute. Transfer to a bowl, stir through Parmesan cheese and season to taste.
- Return the pan to medium-high heat with a drizzle of olive oil.
- Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
- In the last minute, sprinkle over lemon pepper seasoning, turning to coat.
TIP: Chicken is cooked through when it is no longer pink inside.
- In a large frying pan, heat a good drizzle of olive oil
over medium-high heat. Cook panko breadcrumbs
(see ingredients), stirring, until golden brown,
2-3 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, then stir through Parmesan
cheese and season to taste.
- In a medium bowl, combine gourmet leaf mix, a drizzle of balsamic vinegar and olive oil. Season.
- Divide potato chunks, chicken, and salad between plates.
- Top chicken with Parmesan garlic crumb.
- Serve with Italian truffle mayonnaise. Enjoy!
