Smokey Double Chicken Tenders & Hot Honey Salad

Name: Smokey Double Chicken Tenders & Hot Honey Salad with Bambino Brussels Sprouts & Wedges
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 1 packet Cheddar Cheese; 660 g Chicken Tenderloins; 1 sachet Chilli Flakes; 1 packet Mixed Salad Leaves; 2 Potato; 1 Red Apple; 1 Brussels Sprout; 1 drizzle olive oil; 1 tsp honey; 1 drizzle white wine vinegar

with Bambino Brussels Sprouts & Wedges

Get up to $200 off!

We’ve teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet cabbage buttons can be enjoyed roasted in this chicken tender meal. When roasted with cheese and paired with wedges and a hot-honey salad, you’ll be savouring each and every bite. Compliments to the Bambino Brussels Sprouts we say!

Tags:

Calorie Smart

Allergens:

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

All-American Spice Blend

1 packet

Cheddar Cheese

(Contains: Milk;)

660 g

Chicken Tenderloins

1 sachet

Chilli Flakes

1 packet

Mixed Salad Leaves

Potato

Red Apple

Brussels Sprout

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2770 kJ

Calories662 kcal

Fat18.1 g

of which saturates6.8 g

Carbohydrate35.5 g

of which sugars16.3 g

Dietary Fibre9 g

Protein86.9 g

Cholesterol0 mg

Sodium623 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Thinly slice apple into wedges.
• Halve Bambino Brussels sprouts.
• Place wedges on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

• Meanwhile, place Brussels sprouts on a second
lined oven tray. Drizzle with olive oil, season
with salt and pepper and toss to coat.
• Arrange cut-side down and roast until tender,
12-15 minutes.

TIP: The Brussels sprouts will char slightly, this adds
to the flavour!

• Lightly crush the semi-roasted Brussels sprouts
on the tray.
• Sprinkle with Cheddar cheese. Return to oven to
roast until golden, 5 minutes.

• While sprouts are roasting, in a large frying pan,
heat a drizzle of olive oil over medium-high heat.
Cook chicken tenderloins and All-American
spice blend, until browned and cooked through,
3-4 minutes each side. (Cook in batches if your pan is getting crowded).

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

• In a large bowl, combine the honey, a pinch of
chilli flakes (if using) and a drizzle of white wine
vinegar and olive oil.
• Add apple and mixed salad leaves, tossing to
coat. Season to taste.