Double Chicken Tendies & Hedgehog Sweet Potatoes
with Cheesy White Sauce & Sauteed Veggies
It’s all hands on deck, this recipe is designed to be cooked by grown-ups and kids together! This week's dinner is sure to get prickly, with spikey hedgehog hasselback sweet potatoes taking over the kitchen. While the kid's take care of this thorny veg, whip up an easy, cheesy sauce and spiced chicken to complete the meal!
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
Sweet Potato
1 sachet
Nan's Special Seasoning
1 head
Broccoli
1
Carrot
2 clove
Garlic
2 packet
Chicken Tenderloins
1 sachet
Aussie Spice Blend
1 packet
Light Cooking Cream
(Contains Milk;)
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Flaked Almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Note: This recipe is designed to be cooked with your child under adult supervision. • Preheat oven to 240°C/220°C fan-forced. Cut each sweet potato in half lengthways. • Place 1 potato half flat-side down on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through.
• Place sweet potato on a lined oven tray, flat side down and repeat with the remaining potato. Sprinkle over Nan's special seasoning and drizzle with olive oil. • Toss gently to combine and roast until tender, 30-35 minutes.
Little cooks: Help with sprinkling over the seasoning and tossing the potatoes.
• Meanwhile, cut broccoli into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Finely chop garlic. • When potatoes have 10 minutes remaining, place chicken tenderloins on a second lined oven tray. Drizzle with olive oil, sprinkle over Aussie spice blend and toss to coat. • Bake until cooked through, 8-10 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Use two oven trays if necessary. Little cooks: Help toss the chicken.
• While chicken is baking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook broccoli and carrot, tossing until tender, 6-7 minutes. Transfer to a bowl and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process. Little cooks: Help wash the veggies! Under adult supervision, older kids can help peel the garlic.
• Wash out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook garlic until fragrant, 1 minute. • Stir in light cooking cream and Parmesan cheese until slightly thickened, 1-2 minutes. Season with salt and pepper.
Little cooks: Under adult supervision, older kids can help stir in the cream and cheese.
• Divide chicken tendies, hasselback sweet potato and sauteed veggies between plates. • Place flaked almonds into hasselback slits to resemble a hedgehog. Pour cheesy white sauce over veggies to serve. Enjoy!
Little cooks: Take the lead and help assemble the hedgehog potatoes!