Greek-Inspired Breaded Chicken Tenders
with Garlic-Feta Salad
Greek-spiced chicken, savoury roasted potato wedges and yogurt sauce are the stars of this dinner. A side of garlic-feta salad rounds out this Mediterranean flavour feast!
Ingredients: Russet potato • Chicken tenders • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites) • Garlic.
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
310 g
Chicken Breast Tenders
8 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain traces of: 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 contain traces of: Crustaceans, Fish, Mustard, Soy, Sulphites, Gluten, Milk, Sesame, Wheat)
1 tbsp
Lemon-Pepper Seasoning
(May contain traces of: Mustard, Tree nuts, Peanuts, Soy, Sulphites, Milk, Sesame, Wheat, Triticale)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Spring Mix
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Mustard, Soy, Milk, Sesame, Wheat)
1 tsp
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Tree nuts, Peanuts, Soy, Milk, Sesame, Wheat)
2 unit(s)
Radish
Not included in your delivery
3 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.
- 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.**
- Cut radish into 1/4-inch rounds.
- Peel, then mince or grate garlic.
- 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.
- Divide chicken tenders, potato wedges and garlic-feta salad between plates.
- Dollop yogurt sauce over chicken.
