Lemon-Pepper Chicken Tenders
with Potato Wedges and Leafy Green Salad
Feel like pub food, but want to eat a home? This dinner has that sorted! Chicken tenders, seasoned with lemon pepper and crisped up, served with roasted wedges and a quick salad.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
â…“ cup
Panko Breadcrumbs
(Contains Wheat May contain Wheat, Gluten)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
6 g
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
2 tbsp
Hot Sauce
(May contain Gluten, Milk, Mustard, Sulphites, Fish, Sesame, Tree nuts, Soy, Crustaceans, Wheat, Egg)
1 unit(s)
Honey
2 unit(s)
Russet Potato
56 g
Spring Mix
28 g
Salad Topping Mix
(Contains Soy May contain Egg, Gluten, Mustard, Peanuts, Sesame, Wheat, Milk, Tree nuts, Sulphites)
2 tbsp
Ranch Dressing
(Contains Egg, Milk May contain Tree nuts, Wheat, Fish, Mustard, Sesame, Soy, Sulphites)
1 unit(s)
Lemon
Not included in your delivery
4 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- Cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, pat chicken dry with paper towels.
- Season all over with salt and remaining Lemon-Pepper Seasoning.
- To a shallow dish, add panko. Coat chicken all over with mayo. Working with one piece of chicken at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium. When hot, add 2 tbsp (4 tbsp) oil and chicken. Cook for 3-4 min per side, until browned and cooked through.** (NOTE: Don't crowd the pan; cook chicken in 2 batches for 4 servings, using 2 tbsp oil per batch.)
- Zest lemon, then juice into a medium bowl. Add 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to bowl with lemon juice. Season with salt and pepper, then whisk to combine.
- To a large bowl, add lemon zest, hot sauce and honey. Whisk to combine, then set aside.
- Once chicken is cooked through, add chicken to large bowl with hot-honey sauce. Toss to combine. Set aside.
- Add spring mix to the medium bowl with lemon vinaigrette, then toss to combine.
- Divide potatoes, chicken and salad between plates.
- Top salad with salad topper.
- Serve ranch on the side for dipping!