Chicken Tenders & Crushed Lemon Potatoes
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Chicken Tenders & Crushed Lemon Potatoes

Chicken Tenders & Crushed Lemon Potatoes

with Tomato Salad & Hollandaise

Tags:
Not Suitable for Coeliacs
Easy Prep
Naturally Gluten-Free
Under 650kcal
Quick
Allergens:
Milk
Egg

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 Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

lemon

1

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

Chicken-Style Stock Powder

1

chicken breast strips

1

tomato

2

radish

1

Mixed Salad Leaves

1

Hollandaise

(Contains Egg; )

Not included in your delivery

1

olive oil

1

butter

(Contains Milk; )

1

water

1

honey

1

balsamic vinegar

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Nutrition Values

Calories552 kcal
Energy (kJ)2311 kJ
Calories0 kcal
Fat22 g
of which saturates7 g
Carbohydrate47.9 g
of which sugars25.8 g
Dietary Fibre0 g
Protein39.7 g
Cholesterol0 mg
Sodium1637 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1

• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. Slice lemon into wedges. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add a generous squeeze of lemon juice and chicken-style stock powder. Stir to combine, then remove from heat. • Add potato to the pan and toss to coat. Lightly crush with a fork. Cover to keep warm.

TIP: Add a splash of water if the potato looks dry!

2

• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. Transfer to a plate.

3

• Roughly chop tomato. Thinly slice cucumber. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves, tomato and cucumber. Toss to combine.

Little cooks: Help toss the salad!

4

• Divide chicken tenders, crushed lemon potatoes and tomato salad between plates. Spoon any resting juices over the chicken. • Serve with hollandaise and any remaining lemon wedges. Enjoy!