Lemon Pepper Chicken Tenders
with Cheesy Sweet Potato Fries & Apple Salad
From the classic lemon pepper seasoning on succulent chicken tenders, to the Parmesan-coated sweet potato fries, every bite of this meal is bursting with flavour! Add garlic aioli and you'll be polishing your plate in no time!
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 unit
sweet potato
2 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
chicken tenderloins
1 sachet
lemon pepper seasoning
1 unit
tomato
1 unit
apple
½ tub
Dijon mustard
1 bag
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
tbs
olive oil
½ tsp
honey
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato, a drizzle of olive oil and a pinch of salt and pepper over an oven tray lined with baking paper. Toss to coat, then spread out in a single layer and bake for 20-25 minutes. Sprinkle with the grated Parmesan cheese and bake until golden and crisp, 5 minutes.
TIP: Cut the sweet potato to the correct size so it cooks in the allocated time. TIP: If your oven tray is crowded, separate across two trays.
While the sweet potato fries are baking, combine the chicken tenderloins, lemon pepper spice blend, a drizzle of olive oil, the salt and a pinch of pepper in a large bowl.
Roughly chop the tomato. Thinly slice the apple.
In a large bowl, combine the Dijon mustard (see ingredients list), honey and a good drizzle of olive oil. Add the mixed salad leaves, apple and tomato. Just before serving, toss to coat.
TIP: Dress the salad just before serving to keep the leaves crisp.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken and cook until browned and cooked through, 3-4 minutes each side. Transfer to a plate and repeat with the remaining chicken.
TIP: If your pan is getting crowded, cook in batches for the best results, adding more oil as needed. TIP: Chicken is cooked through when it's no longer pink inside.
Divide the cheesy sweet potato chips, lemon pepper chicken tenders and the salad between plates. Serve with a dollop of garlic aioli.