HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAmerican Spiced Chicken Tenders
American-Spiced Chicken Tenders

American-Spiced Chicken Tenders

with Smokey Mash & Greens

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You don’t have to own a charcoal grill to get that wonderful smoked flavour on your plate! Just add our smokey aioli to mashed potato instead of butter, and smother chicken tenders with our All-American spice blend. Tastes just like Houston!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 bag

green beans

1 clove


1 bunch


½ unit


1 packet

chicken tenderloins

1 sachet

All-American spice blend

1 bag

baby spinach leaves

1 tub

smokey aioli


Not included in your delivery


olive oil

2.5 tbs



¼ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2530 kJ
Fat28.6 g
of which saturates4.7 g
Carbohydrate36.6 g
of which sugars8.6 g
Dietary Fibre0 g
Protein47.6 g
Cholesterol0 mg
Sodium794 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Trim the green beans. Finely chop the garlic (or use a garlic press). Finely chop the parsley. Cut the lemon (see ingredients list) into wedges.


Add the potato to the saucepan of boiling water and cook until soft when pierced with a knife, 10-15 minutes.


While the potato is boiling, in a medium bowl, combine the chicken tenderloin, All-American spice blend and a drizzle of olive oil. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. TIP: The chicken will char a little in the pan, this adds to the smokey flavour!


Return the pan to a medium-high heat (no need to wash it first) with the green beans and a splash of water. Cook until tender, 3-4 minutes. Add the garlic and baby spinach leaves and cook until fragrant and wilted, 2 minutes. Squeeze in lemon juice to taste and season with a pinch of salt and pepper.


Drain the potato and return to the saucepan. TIP: For the low-calorie option, only add 3/4 of the smokey aioli to the mash. Add the smokey aioli, milk and the salt and mash with a potato masher or fork until smooth. Stir through the parsley (reserve some for garnish!). TIP: The aioli does the same job as butter normally would in this mash!


Divide the smokey mash, American chicken tenders, garlicky greens and the remaining lemon wedges between plates. Spoon over any chicken resting juices and sprinkle with the reserved parsley.