Cal Smart 'Chalet'-Style Chicken Tenders
with Carrots, Peas and Smashed Potatoes- Soy
- Wheat
- Mustard
- Milk
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.
Ingredients
340 g
Chicken Breast Tenders
300 g
Yellow Potato
170 g
Carrot
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
Milk*
(Contains: Milk)
2 tbsp
Unsalted Butter*
(Contains: Milk)
½ tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Divide chicken, smashed potatoes and veggies between plates. Spoon gravy over chicken.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The gravy received mixed reviews, with some praising its deliciousness while others found it bland or too salty.
- Ease of prep: Several customers noted issues with cooking times, particularly for vegetables and potatoes, which often needed longer than specified.
- Suggestions: Consider cooking vegetables and potatoes longer for better texture; adjust gravy seasoning to taste.
- Portions: Some found the potato and chicken portions insufficient, especially for larger appetites or families.
- Texture: A few reviewers mentioned dry chicken and undercooked vegetables; consider adjusting cooking times for better results.
