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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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.
