Smokey Chicken Tenders & Hot Honey Salad

Name: Smokey Chicken Tenders & Hot Honey Salad with Bambino Brussels Sprouts & Bacon Wedges
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1 sachet All-American Spice Blend; 1 packet Cheddar Cheese; 330 g Chicken Tenderloins; 1 sachet Chilli Flakes; 90 g Diced Bacon; 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 & Bacon Wedges

Up to 180$ + Free Treats / Extras for Life

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 steamed, fried or fresh and taste delicious in this chicken tender meal. When paired with bacon wedges and a hot-honey salad, you’ll be savouring each and every bite. Compliments to the Bambino Brussels Sprouts we say!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

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;)

330 g

Chicken Tenderloins

1 sachet

Chilli Flakes

90 g

Diced Bacon

(May be present: Soy, Milk.)

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

Calories583 kcal

Energy (kJ)2440 kJ

Fat21.6 g

of which saturates8.4 g

Carbohydrate36.2 g

of which sugars16.5 g

Dietary Fibre8.8 g

Protein56.9 g

Cholesterol0 mg

Sodium999 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 the 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.
In the last 5 minutes of cooking, sprinkle over diced bacon. Return to oven to continue roasting. Allow to cool slightly.

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.

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

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