Honey-Garlic Chicken Tenders
with Potatoes and Salad
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 a side salad and roasted potatoes alongside for a wholesome twist.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
White Wine Vinegar
Salad Topping Mix
(Contains Soy, Peanuts)
Not included in your delivery
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 tender and golden-brown, 23-25 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)
Meanwhile, thinly slice cucumber into rounds. Peel, then mince or grate garlic.
Pat chicken dry with paper towels. Season with remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. 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.** (TIP: Reduce heat to medium if chicken is browning too quickly!)
Remove the pan from heat. Add honey-garlic sauce, garlic and 2 tbsp water (dbl for 4 ppl), then toss to coat chicken. Season with salt and pepper, to taste.
Meanwhile, add 1/2 tbsp vinegar, 1/8 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add cucumbers, spinach and salad topping mix, then toss to combine.
Divide potatoes, chicken and salad between plates. Drizzle any remaining glaze from the pan over chicken.