Crispy and golden, these crunchy fries are the perfect foundation for all of the tasty toppings that are packed onto this loaded dish. Spinach, BBQ chicken, cheese and garlic sauce also deserve some solid recognition for levelling up this meal!
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.
1 bag
sweet potato fries
1
tomato
1 bag
baby spinach leaves
1 bag
parsley
2 packet
chicken tenderloins
1 sachet
Aussie spice blend
1 packet
BBQ sauce
1 sachet
Chicken Salt
(Contains Soy; May be present: Wheat, Gluten. )
1 packet
Garlic Sauce
(Contains Egg, Milk, Sesame;)
1 packet
Cheddar cheese
(Contains Milk;)
olive oil
drizzle
white wine vinegar
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato fries on a lined oven tray. Drizzle with olive oil and toss to coat. • Bake until just tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• Meanwhile, roughly chop tomato and baby spinach leaves. • To a medium bowl, add tomato, baby spinach, a drizzle of white wine vinegar and olive oil, then tear in parsley. Toss to combine. Season. • Cut chicken tenderloins into bite-sized chunks.
• When fries have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, add chicken and Aussie spice blend, tossing occasionally, until browned and cooked through, 5-6 minutes. • Remove from heat and add BBQ sauce, tossing to coat.
TIP: Chicken is cooked through when it is no longer pink inside. TIP: Cook chicken in batches for best results!
• To the tray with fries, sprinkle over chicken salt. Toss to coat. • Divide fries between plates. • Top fries with BBQ chicken, salsa, garlic sauce and Cheddar cheese. Enjoy!
Little cooks: Load up the fries and add the condiments!