Smokey Chicken Tendies & Creamy Chilli Potatoes
with Charred Asparagus & Rocket Salad
Calories
:
398 kcalProtein
:
48.4g proteinPreparation Time
:
30 minutesDifficulty
:
EasyUnder 40g carbs
Allergens:
- Milk
Soak up those warm, balmy nights with juicy, smokey chicken served alongside velvety potatoes spiked with a creamy chilli kick. Paired with a crisp asparagus salad for a fresh, snappy finish, this wholesome dinner brings effortless al fresco vibes straight to your outdoor table.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Asparagus
330 g
Chicken Tenderloins
1 sachet
Chilli Flakes
1
Garlic
1
Greek-Style Yoghurt
(Contains: Milk)
1 sachet
Nan's Special Seasoning
2
Potato
1 packet
Spinach & Rocket Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- 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.
- Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide between two trays.
2
- Meanwhile, trim ends of asparagus.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook asparagus until tender, 5-6 minutes. Add a dash of water to pan to help asparagus cook.
- Transfer to a large bowl, season and allow to cool slightly.
3
- Finely chop garlic.
- In a medium bowl, combine Nan's special seasoning and a drizzle of olive oil. Add chicken tenderloin, turning to coat.
4
- When the asparagus is cooked, return frying pan to medium-high heat with a drizzle of olive oil.
- Cook chicken tenderloin until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded).
TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!
TIP: Chicken is cooked through when it's no longer pink inside.
5
- While the chicken is cooking, in a large microwave safe bowl, combine garlic, a pinch of chilli flakes (if using) and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant, 1 minute.
- Add Greek-style yoghurt to garlic oil mixture, stirring to combine.
- When potatoes are done, add to the bowl with garlic yoghurt mixture. Toss to coat and season to taste.
6
- To bowl with cooked asparagus, add rocket and a drizzle of olive oil and vinegar. Toss to coat and season to taste.
- Slice chicken.
- Divide creamy chilli potatoes, smokey chicken and asparagus salad between plates. Enjoy!
