Crumbed Chicken Tenders & Beetroot Relish
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Crumbed Chicken Tenders & Beetroot Relish

Crumbed Chicken Tenders & Beetroot Relish

with Kumara Fries & Cherry Tomato Garden Salad

Spiced all nice and crumbed to golden perfection, it would be a crime to deprive these juicy chicken tenders of a good dipping sauce. Lucky we’ve got two - a tangy relish and creamy mayo pairing. Don’t forget to dip in the kumara fries too!

This recipe is under 650kcal per serving.

Tags:
Kid Friendly
Over 30g protein
Under 650kcal
Climate Superstar
Allergens:
Gluten
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

Orange Kumara

1 sachet

Aussie Spice Blend

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast strips

1 packet

cherry tomatoes

1 packet

Mixed Salad Leaves

1 packet

Beetroot Relish

1 packet

mayonnaise

(Contains Egg; )

Not included in your delivery

olive oil

2 tbs

plain flour

(Contains Gluten; )

1

egg

(Contains Egg; )

drizzle

vinegar (balsamic or white wine)

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Nutrition Values

Energy (kJ)2550 kJ
Fat16.4 g
of which saturates3.2 g
Carbohydrate74.2 g
of which sugars18.4 g
Dietary Fibre8.4 g
Protein40.7 g
Sodium1026 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.

Utensils

Baking Paper
Baking Tray
Large Frying Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. Cut kumara into fries. • Place fries on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide fries between two trays.

2
2

• In a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and a pinch of salt and pepper. • Dip chicken breast strips into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.

3
3

• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed chicken, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil if needed so the crumbed chicken does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.

4
4

• Meanwhile, halve cherry tomatoes.

5
5

• In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Seas to taste.

6
6

• Divide crumbed chicken tenders, kumara fries and tomato garden salad between plates. • Top with beetroot relish and mayonnaise to serve. Enjoy!