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: olive oil; 2 sweet potato; 1 sachet brown mustard seeds; 1 punnet snacking tomatoes; 1 cucumber; 1 packet tandoori paste; ½ tsp honey; 1 tsp plain flour; 1 packet chicken tenderloins; 1 packet panko breadcrumbs; 1 bag mixed salad leaves; drizzle white wine vinegar; 1 packet coconut sweet chilli mayonnaise; 1 sachet Mumbai spice blend

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:

Kid Friendly

•Over 30g protein

•Climate Superstar

Allergens:

Gluten

•Wheat

•Eggs

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 Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 sachet

brown mustard seeds

1 punnet

snacking tomatoes

cucumber

1 packet

tandoori paste

1 packet

chicken tenderloins

1 packet

panko breadcrumbs

1 bag

mixed salad leaves

1 packet

coconut sweet chilli mayonnaise

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

½ tsp

honey

1 tsp

plain flour

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2729 kJ

Fat23.8 g

of which saturates2.6 g

Carbohydrate62 g

of which sugars19.2 g

Protein47.1 g

Sodium1380 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

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!