Sweet Chili Chicken Tenders
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Sweet Chili Chicken Tenders

Sweet Chili Chicken Tenders

with Sweet Potato Wedges

It's chicken finger night! Quick, oven-baked sweet potato fries are the obvious pairing for boneless chicken tossed in a crispy panko coating and smothered in sweet chili. Grab the wet naps because you're going to need them!

Family Friendly

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

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Chicken Breast Tenders

4 tbsp

Sweet Chili Sauce

1 cup

Panko Breadcrumbs

(Contains Wheat)

340 g

Sweet Potato

170 g

Green Beans

1 tsp

Garlic Salt

60 mL

Plum Sauce

2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

2 tbsp


0.13 tsp


¼ tsp


2 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories910 kcal
Fat42 g
Saturated Fat11 g
Carbohydrate96 g
Sugar37 g
Dietary Fiber9 g
Protein47 g
Cholesterol170 mg
Sodium1290 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Large Bowl


Roast sweet potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep chicken

While sweet potatoes roast, pat chicken dry with paper towels, then cut each tender in half crosswise. Add chicken, garlic salt and mayo to a medium bowl. Toss to combine. Season with pepper. Sprinkle panko over top, then toss gently to coat.

Cook chicken

Arrange chicken in a single layer on another parchment-lined baking sheet. Drizzle over 1 tbsp oil (dbl for 4 ppl). Bake in the top of the oven, flipping tenders halfway through, until chicken is cooked through and crisp, 16-18min.**

Cook green beans

While chicken cooks, trim, then halve green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 6-8 min. Add 2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts, 1 min. Season with salt and pepper.

Finish chicken

Stir together plum sauce and sweet chili sauce in a large bowl. Season with salt and pepper, then add cooked chicken. Toss gently to coat.

Finish and serve

Divide chicken, wedges and buttery green beans between plates.