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

Greek-Inspired Breaded Chicken Tenders

with Garlic-Feta Cucumber Salad

Greek-spiced chicken, savoury roasted potato wedges and tzatziki sauce are the stars of this dinner. A side of garlic-feta cucumber salad rounds out this Mediterranean flavour feast!

Tags:
Family Friendly
Allergens:
Barley
Milk
Oats
Rye
Sesame
Soy
Wheat
Egg
Mustard

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

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

8 tbsp

Italian Breadcrumbs

(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)

3 tbsp

Yogurt Sauce

(Contains Milk)

2 unit(s)

Russet Potato

1 unit(s)

Garlic, cloves

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Lemon-Pepper Seasoning

(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)

¼ cup

Feta Cheese, crumbled

(Contains Milk)

2 unit(s)

Mini Cucumber

1 tbsp

White Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories860 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate66 g
Sugar6 g
Dietary Fiber6 g
Protein52 g
Cholesterol155 mg
Sodium1290 mg
Trans Fat0.1 g
Potassium1750 mg
Calcium225 mg
Iron4.5 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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Whisk
Medium Bowl

Instructions

Roast wedges
1
  • 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
2
  • Meanwhile, 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 all over with mayo.
  • Working with one chicken tender at a time, press both sides into breadcrumb mixture to coat completely.
Cook chicken
3
  • Heat a large non-stick pan over medium heat.
  • When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 ppl, cook in batches, using 1 tbsp oil per batch.) Pan-fry until golden-brown, 3-4 min per side. 
  • Transfer chicken to another parchment-lined baking sheet.
  • Bake in the top of the oven until cooked through, 8-10 min.**
  • Carefully wipe the pan clean.
Prep remaining ingredients
4
  • Meanwhile, cut cucumber into 1/4-inch rounds. 
  • Peel, then mince or grate garlic.
Make feta-cucumber salad
5
  • Whisk together, vinegar, remaining Lemon-Pepper Seasoning, 1/8 tsp (1/4 tsp) garlic, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl. 
  • Add cucumber and feta, then toss to combine. 
Finish and serve
6
  • Divide chicken tenders, potato wedges and feta-cucumber salad between plates.
  • Dollop yogurt sauce over chicken.
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