Greek-Inspired Breaded Chicken Tenders
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Greek-Inspired Breaded Chicken Tenders

Greek-Inspired Breaded Chicken Tenders

with Potato Wedges and Garlic-Feta Green Beans

Greek-style spiced chicken, savoury roasted potato wedges and tzatziki sauce are the stars of this dinner. Don't forget the garlic-feta topped green beans to round it all out!

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

½ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten)

56 mL


(Contains Milk)

170 g

Green Beans

460 g

Russet Potato

1 unit

Garlic, cloves

2 tbsp


(Contains Egg, Mustard)

½ tbsp

Greek Seasoning

(Contains Sulphites)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

Not included in your delivery

3 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories880 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate69 g
Sugar7 g
Dietary Fiber7 g
Protein54 g
Cholesterol140 mg
Sodium1120 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
Shallow Dish
Large Non-Stick Pan
Measuring Cups


Cook wedges

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add 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, 22-25 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway.)

Prep chicken

While wedges roast, pat chicken dry with paper towels, then season with salt and pepper. Combine breadcrumbs and half the Lemon-Pepper Seasoning (use all for 4 ppl) in a shallow dish. Coat chicken tenders all over with mayo. Working with one chicken tender at a time, press both sides into breadcrumb mixture to coat completely.

Cook chicken tenders

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil for each batch!) Pan-fry until golden-brown, 3-4 min per side. Transfer to another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean.

Finish prep

While chicken bakes, trim green beans. Peel, then mince or grate garlic.

Cook garlic-feta green beans

Reheat the same pan (from step 3) over medium. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp oil (dbl for 4 ppl) and garlic. Cook, stirring often, until garlic is fragrant and green beans are tender-crisp, 1 min. Season with pepper and sprinkle feta over top.

Finish and serve

Divide chicken, potato wedges and garlic-feta green beans between plates. Dollop tzatziki over chicken.