Speedy Chicken Tendies & Hungarian Paprikás Sauce
with Cherry Tomato Salad & Instant Rice
- Soy
- Milk
- Eggs
- May contain traces of allergens
- Wheat
- Gluten
- Soy
Get a gourmet meal on the table in record time with succulent chicken smothered in a smokey, creamy Hungarian-inspired paprikás sauce. Served with instant rice and a bright, popping cherry tomato salad, this dish is the ultimate "superquick" hack for a high-flavour dinner. It’s fresh, vibrant, and perfectly balanced for those nights when you’re short on time but craving something fancy.
Ingredients
330 g
Chicken Tenderloins
1
Snacking Tomatoes
1 packet
Dill
1 packet
Capers
1 packet
Microwavable Basmati Rice
(Contains: Soy May be present: Eggs)
1 sachet
Paprika Spice Blend
(May be present: Wheat, Gluten, Soy)
1 packet
Dijon Mustard
1
Light Sour Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
white wine vinegar
¼ cup
water
Utensils
Cooking Steps
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.
TIP: Chicken is cooked through when it is no longer pink inside.
• Meanwhile, halve snacking tomatoes.
• Roughly chop dill and capers.
• Microwave basmati rice until steaming, 2-3 minutes.
• When the chicken is done, wipe out frying pan and return to medium-high heat with the butter.
• Add paprika spice blend, Dijon mustard and capers and cook, stirring until fragrant, 1 minute.
• Remove pan from heat, then add light sour cream, dill and the water, stirring to combine. Season with pepper.
• In a medium bowl, combine mixed salad leaves, tomatoes and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Divide chicken, instant rice and cherry tomato salad between bowls.
• Spoon over the Hungarian paprikás sauce to serve. Enjoy!
