Quick Chicken Tenders & Crushed Potatoes for Dinner
with Pineapple Upside-Down Cake for Dessert
- Milk
- Gluten
- Almond
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
- Peanuts
A mashed potato is a classic but wouldn’t it be fun if we tried something a little different tonight? Why not crush the potatoes instead with garlic paste for extra zap. They’ll go nicely with the seasoned chicken, drizzled in hollandaise. This will become the only way you’ll want your potatoes and chicken. *This recipe is under 650kcal per serving.* *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
2
potato
½ packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
Chicken-Style Stock Powder
1
Aussie Spice Blend
1 packet
chicken breast strips
1
Tomato
½
cucumber
1 packet
Mixed Salad Leaves
1 packet
Hollandaise
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Cashew)
1 tin
Pineapple Slices
2 packet
brown sugar
(May be present: Milk, Gluten, Soy, Sesame, Almond, Cashew, Pistachio, Walnut, Peanuts)
1 packet
Basic Sponge Mix
(Contains: Gluten; May be present: Milk, Soy, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Peanuts)
1 packet
flaked almonds
(Contains: Almond; )
Not included in your delivery
olive oil
15 g
butter
(Contains: Milk; )
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cut potato into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return the saucepan to medium-high heat, add the butter and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add chicken-style stock powder. Stir to combine, then remove from heat. • Return 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!
• 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.
• 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!
• Divide chicken tenders, garlic crushed potatoes and tomato salad between plates. Spoon any resting juices over the chicken. • Serve with hollandaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the tasty chicken tenders and raved about the delicious garlic-seasoned crushed potatoes.
- Ease of prep: Many found this meal quick and easy to prepare, with some successfully using an air fryer for the chicken.
- Suggestions: Consider oven-baking the chicken tenders; they take about the same time as the potatoes to cook.
- Next-day meals: The pineapple upside-down cake was a hit, though some found it needed longer baking time than suggested.
- Portions: Some felt the potato serving was too large, while others thought there weren't enough potatoes for four people.
