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Quick Chicken Tenders & Herby Mash

Quick Chicken Tenders & Herby Mash

with Creamy Spinach Slaw

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Thanks to Nan's special seasoning and quick-cooking, juicy chicken tenders, this dish is delish and fuss-free. Serve with a creamy, colourful slaw plus garlicky, parsley-adorned potatoes for a real crowd-pleaser.

This recipe is under 650kcal per serving.

Tags:BBQ FriendlyKid FriendlyQuickNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:MilkEgg

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 Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1 bag

parsley

3 clove

garlic

1 packet

chicken stock pot

1 packet

chicken tenderloins

1 tin

sweetcorn

1 bag

shredded cabbage mix

1 stalk

celery

1 packet

mayonnaise

(ContainsEgg)

1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

2 tbs

milk

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Fat24 g
of which saturates7.5 g
Carbohydrate39 g
of which sugars9.6 g
Protein46.9 g
Sodium1336 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Bring a medium saucepan of salted water to boil. • Peel potato and cut into bite-sized chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. • Meanwhile, finely chop parsley and garlic. In a small bowl, microwave the butter and garlic in 10 second bursts, until butter has melted. • Drain cooked potato and return to saucepan. Top with garlic butter, chicken stock pot and parsley, tossing to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2

• In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken tenderloins, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side.

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

• While chicken is cooking, drain sweetcorn. Thinly slice celery. • In a medium bowl, combine the shredded cabbage mix, sweetcorn, celery, mayonnaise and a drizzle of olive oil. Toss to combine. Season to taste.

4

• Divide Nan's chicken tenders, the spinach slaw and herby smashed potatoes between plates to serve.