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Greek-Inspired Breaded Chicken Tenders

Greek-Inspired Breaded Chicken Tenders

with Garlic-Feta Salad
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Calories
860 kcal
Protein
52g protein
Total
30 minutes
Difficulty
Medium
Allergens:
  • Barley
  • Milk
  • Oats
  • Rye
  • Sesame
  • Soy
  • Wheat
  • Egg
  • Mustard
  • Sulphites
  • May contain traces of allergens
  • Crustaceans
  • Egg
  • Fish
  • Mustard
  • Tree nuts
  • Peanuts
  • Soy
  • Sulphites
  • Gluten
  • Milk
  • Sesame
  • Wheat
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

310 g

Chicken Breast Tenders

8 tbsp

Italian Breadcrumbs

(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May be present: Crustaceans, Egg, Fish, Mustard, Tree nuts, Peanuts, Soy, Sulphites)

3 tbsp

Yogurt Sauce

(Contains: Milk)

2 unit(s)

Russet Potato

1 unit(s)

Garlic, cloves

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May be present: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 tbsp

Lemon-Pepper Seasoning

(May be present: Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

56 g

Spring Mix

1 tbsp

White Wine Vinegar

(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)

1 tsp

Dill-Garlic Spice Blend

(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)

2 unit(s)

Radish

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

Calories860 kcal
Fat44 g
Saturated Fat9 g
Carbohydrate66 g
Sugar5 g
Dietary Fiber6 g
Protein52 g
Cholesterol155 mg
Sodium1460 mg
Trans Fat0.2 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.
Parchment Paper
Baking Sheet
Measuring Spoons
Shallow Dish
Large Non-Stick Pan
Whisk
Medium Bowl

Cooking Steps

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 Dill-Garlic Spice Blend, 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 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.**
Prep remaining ingredients
4
  • Cut radish into 1/4-inch rounds.
  • Peel, then mince or grate garlic. 
Make feta 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 spring mix, radish and feta, then toss to combine. 
Finish and serve
6
  • Divide chicken tenders, potato wedges and garlic-feta salad between plates.
  • Dollop yogurt sauce over chicken.

Customer reviews

Review summary

Updated on Feb 2026
  • Flavor: Many enjoyed the tangy salad dressing and flavorful chicken, though some found the chicken bland and wished for more seasoning.
  • Ease of prep: Instructions were confusing for many, particularly regarding the use of the dill-garlic spice blend, which wasn't mentioned in the recipe steps.
  • Suggestions: Consider adding the dill-garlic spice blend to the potato seasoning for extra flavor; pan-fry chicken longer to maintain crispiness before baking.
  • Portions: Some found the salad portion too small, while others thought there was too much; consider balancing the chicken-to-salad ratio.
  • Texture: To prevent soggy chicken, ensure thorough pan-frying before baking; some found the coating fell off easily.
AI-generated from customer reviews
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