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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!

Allergens:EggsMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

potatoes

1 bag

green beans

1 clove

garlic

1 bunch

parsley

½ unit

lemon

1 packet

chicken tenderloins

1 sachet

All-American spice blend

1 bag

baby spinach leaves

1 tub

smokey aioli

(ContainsEggs)

Not included in your delivery

tbs

olive oil

2.5 tbs

milk

(ContainsMilk)

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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

3

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!

4

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.

5

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!

6

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.