Quick Tandoori Crumbed Chicken & Garden Salad

Name: Quick Tandoori Crumbed Chicken & Garden Salad with Sweet Potato Wedges & Coconut Sweet Chilli Mayo
Total time: 25 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Mixed Salad Leaves; 1 packet Coconut Sweet Chilli Mayonnaise; 1 packet Panko Breadcrumbs; 1 packet Snacking Tomatoes; 330 g Chicken Tenderloins; 1 sachet Mumbai Spice Blend; 1 packet Tandoori Paste; 1 sachet Brown Mustard Seeds; 2 Sweet Potato; 1 Cucumber; 1 drizzle olive oil; ½ tsp honey; 1 tsp flour; 1 drizzle white wine vinegar

with Sweet Potato Wedges & Coconut Sweet Chilli Mayo

Get up to $200 off!

In this first-of-its-kind concoction, see tandoori paste and Mumbai spice blend crumb chicken tenderloins to perfection and when paired with sweet potato wedges and a garden salad, this one will become a regular on the menu.

Tags:

High Protein

Allergens:

Eggs

•Gluten

•Wheat

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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

1 packet

Coconut Sweet Chilli Mayonnaise

(Contains: Eggs; May be present: Almond, Cashew, Macadamia, Walnut.)

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

Snacking Tomatoes

330 g

Chicken Tenderloins

1 sachet

Mumbai Spice Blend

1 packet

Tandoori Paste

1 sachet

Brown Mustard Seeds

(Contains: Gluten, Wheat;)

Sweet Potato

Cucumber

Not included in your delivery

1 drizzle

olive oil

½ tsp

honey

1 tsp

flour

(Contains: Gluten; May be present: Wheat.)

1 drizzle

white wine vinegar

Nutritional Values

Calories618 kcal

Energy (kJ)2590 kJ

Fat28.3 g

of which saturates3.4 g

Carbohydrate46 g

of which sugars12.2 g

Dietary Fibre7.7 g

Protein44.9 g

Sodium1260 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with brown mustard seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the wedges between two trays.

• Meanwhile, halve snacking tomatoes. Thinly slice cucumber. • In a medium bowl, combine tandoori paste, the honey, the plain flour and a pinch of salt. Add chicken tenderloin and toss to coat. • In a shallow bowl, add panko breadcrumbs and Mumbai spice blend. Add chicken to the seasoned panko in batches, pressing to coat. Transfer to a plate.

• When the wedges have 10 minutes remaining, in a large frying pan, add enough olive oil to cover the base and heat over medium-high heat. • Cook chicken until cooked through, 3-5 minutes each side (cook chicken batches if your pan is getting crowded). Season to taste. Transfer to a paper towel-lined plate.

TIP: The chicken is cooked when it is no longer pink inside.

• In a second medium bowl, combine cucumber, snacking tomatoes, mixed salad leaves and a drizzle of the white wine vinegar and olive oil. Season to taste. • Divide tandoori chicken, sweet potato wedges and garden salad between plates. • Serve with coconut sweet chilli mayo. Enjoy!