Honey-Garlic Chicken Tenders
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Honey-Garlic Chicken Tenders

Honey-Garlic Chicken Tenders

with Potatoes and Salad

Tonight, bring the best of pub grub to your table! Sweet honey and savoury garlic combine to create a wing-night-inspired glaze for chicken tenders. We've added a side salad and roasted potatoes alongside for a wholesome twist.


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

310 g

Chicken Breast Tenders

360 g

Yellow Potato

2 unit

Garlic, cloves

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

1 tsp

Garlic Salt

28 g

Baby Spinach

½ tbsp

White Wine Vinegar

(Contains Sulphites)

28 g

Salad Topping Mix

(Contains Soy, Peanuts)

66 g

Mini Cucumber

Not included in your delivery

0.13 tsp


2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate72 g
Sugar25 g
Dietary Fiber4 g
Protein46 g
Cholesterol124 mg
Sodium920 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
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Large Bowl


Prep and roast potatoes

Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in middle of the oven until tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)


Meanwhile, thinly slice cucumber into rounds. Peel, then mince or grate garlic.

Pan-fry chicken

Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches, using 1 tbsp oil per batch, if needed.) Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Reduce heat to medium if chicken is browning too quickly!)

Glaze chicken

Remove the pan from heat. Add honey-garlic sauce, garlic and 2 tbsp water (dbl for 4 ppl), then toss to coat chicken. Season with salt and pepper, to taste.

Make salad

Meanwhile, add 1/2 tbsp vinegar, 1/8 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, spinach and salad topping mix, then toss to combine.

Finish and serve

Divide potatoes, chicken and salad between plates. Drizzle any remaining glaze from the pan over chicken.