Crumbed Chicken Tenders & Beetroot Relish
with Kumara Fries & Cherry Tomato Garden Salad
Spiced all nice and crumbed to golden perfection, it would be a crime to deprive these juicy chicken tenders of a good dipping sauce. Lucky we’ve got two - a tangy relish and creamy mayo pairing. Don’t forget to dip in the kumara fries too!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Orange Kumara
1 sachet
Aussie Spice Blend
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 packet
chicken breast strips
1 packet
cherry tomatoes
1 packet
Mixed Salad Leaves
1 packet
Beetroot Relish
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut kumara into fries. • Place fries on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• In a shallow bowl, combine the plain flour and Aussie spice blend. • In a second shallow bowl, whisk the egg. • In a third shallow bowl, place panko breadcrumbs and a pinch of salt and pepper. • Dip chicken breast strips into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• When the fries have 10 minutes remaining, in a large frying pan, heat enough olive oil to coat the base over medium-high heat. • Cook crumbed 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 crumbed chicken does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, halve cherry tomatoes.
• In a large bowl, combine tomatoes, mixed salad leaves, a drizzle of vinegar and olive oil. Seas to taste.
• Divide crumbed chicken tenders, kumara fries and tomato garden salad between plates. • Top with beetroot relish and mayonnaise to serve. Enjoy!