Speedy Chicken Tender Agrodolce
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Speedy Chicken Tender Agrodolce

Speedy Chicken Tender Agrodolce

with Buttery Mash and Roasted Veggies

Chicken tenders tossed in Italian sweet and sour sauce, served on buttery mash with roasted mushrooms and zucchini—it's the perfect solution to what's for dinner!


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

Preparation Time25 minutes
Cooking Time


serving amount

310 g

Chicken Breast Tenders

2 unit

Russet Potato

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit


1 unit


1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

1 unit


227 g


1 unit

Chicken Stock Reduction

Not included in your delivery

2 tbsp


(Contains Milk)

3 tbsp


(Contains Milk)

¼ tsp


0.13 tsp


2 tbsp



Nutrition Values

Calories760 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate65 g
Sugar17 g
Dietary Fiber6 g
Protein46 g
Cholesterol160 mg
Sodium780 mg
Trans Fat1 g
Potassium2250 mg
Calcium100 mg
Iron4.25 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
Paper Towel
Baking Sheet
Large Non-Stick Pan
Potato Masher


Prep and boil potatoes

Before starting, preheat the oven to 450˚F.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce. Meanwhile, peel, then cut potatoes into 1-inch pieces. Add potatoes to the boiling water. Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.


Meanwhile, quarter mushrooms.Cut zucchini into 1/2-inch half-moons.Peel, then cut shallot into 1/4-inch slices.Pat chicken dry with paper towels. Sprinkle over half the Zesty Garlic Spice Blend, then season with salt and pepper.

Roast veggies

Add zucchini, mushrooms, 1 tbsp (2 tbsp) oil and remaining Zesty Garlic Spice Blend to an unlined baking sheet. Season with salt and pepper, then toss to combine.Roast, in the middle of the oven, flipping halfway through, until tender-crisp, 12-14 min.

Cook chicken

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken tenders. (NOTE: Cook chicken in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Sear until tenders are golden-brown and cooked through, 3-4 min per side.**Transfer chicken to a plate.

Make sauce

Reduce heat to medium. Add 1/2 tbsp (1 tbsp) oil, then shallots. Cook, stirring occasionally, until softened, 2-3 min. Return chicken to the pan, along with any juices, then add balsamic vinegar, honey, chicken stock reduction and 1/4 cup (1/2 cup) water to the pan. Cook, stirring often, until sauce thickens slightly, 3-4 min. Season with salt and pepper. Remove the pan from heat. Stir in 1 tbsp (2 tbsp) butter.

Finish and serve

Drain and return potatoes to the same pot, off heat. Mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.Divide mash and veggies between plates. Top mash with chicken and drizzle over any sauce from the pan.