Quick Spiced Chicken Strips

Quick Spiced Chicken Strips

with Garlicky Smashed Potatoes & Creamy Spinach Slaw

Read more

We've put all the much-loved family flavours into this delectable dinner - from the homely seasoned chicken to the garlicky crushed potatoes, it's got everything we're all addicted to!

This recipe is under 650kcal per serving.

Tags:Under 650kcalQuick

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 packet

chicken breast strips

1 bag


3 clove


1 sachet

chicken-style stock powder



1 bag

shredded cabbage mix

1 bag

baby spinach leaves

1 packet



1 sachet

Nan's special seasoning

Not included in your delivery

olive oil

20 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2389 kJ
Fat27.4 g
of which saturates9.5 g
Carbohydrate40.7 g
of which sugars16.3 g
Protein37.7 g
Sodium1655 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. Cook potato in boiling water until easily pierced with a fork, 12-15 minutes. Drain and return potato to the pan.

TIP: Save time and get more fibre by leaving the potato unpeeled!


• While the potato is cooking, combine Nan's special seasoning and a drizzle of olive oil in a medium bowl. Add chicken breast strips and toss to combine. Set aside. • Finely chop parsley and garlic. • In a small heatproof bowl, place butter and garlic, then microwave in 10 second bursts until melted.


• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook chicken until browned and cooked through, 3-4 minutes each side. Remove from the heat. • When the potato is done, add garlic butter, chicken-style stock powder and parsley and toss to coat. Lightly crush potato with a fork.

TIP: Chicken is cooked through when it's no longer pink inside.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!


• Roughly chop cucumber. • In a medium bowl, combine shredded cabbage mix, cucumber, baby spinach leaves, mayonnaise and a drizzle of olive oil. Season to taste. • Divide spiced chicken strips and garlicky smashed potatoes between plates. • Serve with creamy spinach slaw.