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!
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
½ cup
Italian Breadcrumbs
(Contains: Milk, Sesame, Soy, Gluten)
56 mL
Tzatziki
(Contains: Milk)
170 g
Green Beans
460 g
Russet Potato
1 unit
Garlic, cloves
2 tbsp
Mayonnaise
(Contains: Egg, Mustard)
½ tbsp
Greek Seasoning
(Contains: Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450ËšF. 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.)
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.
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.
While chicken bakes, trim green beans. Peel, then mince or grate garlic.
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.
Divide chicken, potato wedges and garlic-feta green beans between plates. Dollop tzatziki over chicken.
