Crumbed Garlic & Herb Chicken Tenders
with Spiced Roast Veggies & Dill-Parsley Mayo
The quantities provided above are averages only.
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
3
garlic
1
carrot
1
beetroot
2
potato
1
red onion
1
garlic & herb seasoning
1
panko breadcrumbs
(Contains Gluten, Wheat;)
1
chicken tenderloins
1
baby spinach leaves
1
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
butter
plain flour
(Contains Gluten;)
salt
egg
(Contains Egg;)
Nutritional Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Cut carrot and potato into bite-sized chunks. Cut beetroot into small chunks. Cut red onion into thick wedges. • Melt the butter in the microwave.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
• Divide prepped veggies between two lined oven trays. • Add the melted butter, Aussie spice blend and a drizzle of olive oil. Season with salt and pepper. Toss to coat. • Roast until tender, 25-30 minutes.
• Meanwhile, combine the plain flour, garlic & herb seasoning and the salt in a shallow bowl. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and garlic. • Dip chicken tenderloins into flour mixture, followed by egg and finally into panko. Transfer to a plate.
Little cooks: Kids can help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients so you don't end up with sticky fingers.
• When the veggies have 10 minutes remaining, return frying pan to medium-high heat with enough olive oil to coat the base. • When the oil is hot, cook 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 chicken doesn't stick to the pan.
• Combine roasted veggies on one of the trays. Add baby spinach leaves to the tray. • Toss to combine. Season to taste.
• Divide crumbed garlic and herb chicken tenders and spiced roast veggies between plates. • Serve with dill & parsley mayonnaise. Enjoy!
Little cooks: Add the finishing touch by dolloping over the mayonnaise!