Honey Garlic Chicken Tenders
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Honey Garlic Chicken Tenders

Honey Garlic Chicken Tenders

with Potatoes and Green Beans

Tonight, bring the best of pub grub to your table! Sweet honey and savoury garlic combine to create a wing-night-inspired glaze for chicken tenders. We've added garlicky green beans and roasted potatoes alongside for a wholesome twist.

Allergens:
Soy

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

340 g

Chicken Breast Tenders

360 g

Yellow Potato

170 g

Green Beans

4 tbsp

Honey-Garlic Sauce

(Contains Soy)

2 unit

Garlic, cloves

1 tsp

Garlic Salt

Not included in your delivery

2.5 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories600 kcal
Fat22 g
Saturated Fat3.5 g
Carbohydrate57 g
Sugar21 g
Dietary Fiber5 g
Protein44 g
Cholesterol125 mg
Sodium910 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

•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Paper Towel

Cooking Steps

Prep and roast potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter potatoes. Add potatoes, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in middle of the oven until golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Prep
2

While potatoes roast, trim green beans. Peel, then mince or grate garlic.

Cook green beans
3

Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water evaporates, 4-5 min. Add 1/2 tbsp oil (dbl for 4 ppl), then garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pan from heat. Transfer green beans to a plate and cover to keep warm.

Pan-fry chicken
4

Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat the same pan over medium-high. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches, using 1 tbsp oil per batch, if needed!) Cook, turning pieces over occasionally, until cooked through, 5-6 min.**

Glaze chicken
5

Remove the pan from heat. Add honey garlic sauce, then toss to coat chicken.

Finish and serve
6

Divide potatoes, chicken and green beans between plates. Drizzle any remaining glaze in the pan over chicken.

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