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Cal Smart 'Chalet'-Style Chicken Tenders
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Cal Smart 'Chalet'-Style Chicken Tenders

Cal Smart 'Chalet'-Style Chicken Tenders

with Carrots, Peas and Smashed Potatoes

This Cal Smart take on the rotisserie classic is packed with comforting savoury flavours! Seasoned salt coats juicy chicken and wholesome veggies, all covered in a rich gravy infused with chicken broth and our timeless gravy spice blend.

Calorie Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

340 g

Chicken Tenders

300 g

Yellow Potato

170 g


113 g

Green Peas

2 unit

Garlic, cloves

2 tbsp

Gravy Spice Blend

(Contains Soy, Wheat)

1 unit

Chicken Broth Concentrate

½ tbsp

Seasoning Salt

(Contains Mustard)

Not included in your delivery

¼ cup


(Contains Milk)

2 tbsp

Unsalted Butter*

(Contains Milk)

½ tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories600 kcal
Fat21 g
Saturated Fat9 g
Carbohydrate54 g
Sugar11 g
Dietary Fiber8 g
Protein48 g
Cholesterol155 mg
Sodium1720 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.


Large Pot
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Paper Towel
Potato Masher


Cook potatoes

Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.

Cook veggies

Meanwhile, peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Add carrots, peas, half the seasoned salt, 1/4 cup water and 1/2 tbsp butter (dbl both for 4 ppl) to a medium pot. Season with pepper. Bring to a boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally, until carrots are tender and liquid is absorbed, 10-14 min.

Cook chicken

Meanwhile, pat chicken dry with paper towels. Season with remaining seasoned salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown and cooked through, 3-4 min per side.** Remove the pan from heat, then transfer chicken to a plate. Cover to keep warm.

Make gravy

Peel, then mince or grate garlic. Melt 1/2 tbsp butter (dbl for 4 ppl) in the same pan over medium. When butter is melted, add garlic and Gravy Spice Blend. Cook, whisking often, until fragrant, 30 sec. Gradually whisk in 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a gentle boil. Once boiling, cook, whisking often, until gravy thickens slightly, 2-3 min. Remove the pan from heat and cover to keep warm.

Finish potatoes

When potatoes are fork-tender, drain and return them to the same pot, off heat. Roughly mash 1/4 cup milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with pepper, to taste.

Finish and serve

Divide chicken, smashed potatoes and veggies between plates. Spoon gravy over chicken.

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