HelloHero: Chicken Tenders & Capsicum Salad
with Gourmet Garden Parsley Potatoes
We've put all the much-loved family flavours into one delectable dinner - from the Aussie-spiced chicken to the potatoes spiked parsley, this dish features everything we're addicted to!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
½
lemon
1 packet
garlic paste
1 sachet
chicken-style stock powder
½ packet
lightly dried parsley
1 sachet
Aussie spice blend
1 packet
chicken tenderloins
4
Baby Capsicum
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
15 g
butter
(Contains Milk;)
1 tbs
water
½ tsp
honey
drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. Cut potato into large chunks. Cut lemon into wedges. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and set aside. • Return saucepan to medium-high heat with a drizzle of olive oil and the butter. Cook half the garlic paste, stirring until fragrant, 1 minute. • Add chicken-style stock powder, Gourmet Garden lightly dried parsley (see ingredients), the water and a squeeze of lemon juice, then bring to the boil. Remove from the heat, return potato to pan and toss to coat. • Lightly crush potato, then cover to keep warm.
TIP: Use as much or little lemon juice as you'd like.
• While the potato is cooking, combine Aussie spice blend, remaining garlic paste and a drizzle of olive oil in a medium bowl. Add chicken tenderloins, tossing to coat. • Set air fryer to 200°C. Place chicken into the air fryer basket and cook, until browned and cooked through, 8-10 minutes (cook in batches if needed).
TIP: No air fryer? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken in batches, until browned and cooked through (when no longer pink inside), 3-4 minutes each side. Transfer to a plate.
• Thinly slice baby capsicum. • In a large bowl, combine the honey with a drizzle of balsamic vinegar and olive oil. • Add mixed salad leaves and capsicum. Toss to combine.
• Divide chicken tenders, crushed parsley potatoes and capsicum salad between plates. Spoon any resting juices over the chicken. • Drizzle garlic aioli over chicken and serve with any remaining lemon wedges. Enjoy!