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.
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
Ingredients
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)
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Meanwhile, halve cherry tomatoes.
• In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Seas to taste.
• Divide crumbed chicken tenders, kumara fries and tomato garden salad between plates. • Top with beetroot relish and mayonnaise to serve. Enjoy!