Lemon-Pepper Chicken Tenders

Name: Lemon-Pepper Chicken Tenders with Potato Wedges and Leafy Green Salad
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 2 unit(s) Chicken Breasts; ⅓ cup Panko Breadcrumbs; 2 tbsp Mayonnaise; 6 g Lemon-Pepper Seasoning; 2 tbsp Hot Sauce; 1 unit(s) Honey; 2 unit(s) Russet Potato; 56 g Spring Mix; 28 g Salad Topping Mix; 2 tbsp Ranch Dressing; 1 unit(s) Lemon; 4 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*; ¼ tsp Sugar*

with Potato Wedges and Leafy Green Salad

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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.

Tags:

Spicy

Allergens:

Hvede

•Egg

•Senf

•Soja

•Milk

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.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

2 unit(s)

Chicken Breasts

⅓ cup

Panko Breadcrumbs

2 tbsp

Mayonnaise

6 g

Lemon-Pepper Seasoning

2 tbsp

Hot Sauce

1 unit(s)

Honey

2 unit(s)

Russet Potato

56 g

Spring Mix

28 g

Salad Topping Mix

2 tbsp

Ranch Dressing

1 unit(s)

Lemon

Not included in your delivery

4 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

¼ tsp

Sugar*

Nutrition Values

Calories940 kcal

Fat51 g

Saturated Fat7 g

Carbohydrate75 g

Sugar17 g

Dietary Fiber6 g

Protein48 g

Cholesterol140 mg

Sodium1280 mg

Trans Fat0.1 g

Potassium1750 mg

Calcium75 mg

Iron4.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Shallow Dish

•Paper Towel

•Large Bowl

•Whisk

•Medium Bowl

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.