Seed-Crusted Chicken Tenders
with Bulgur, Tomato and Radish Salad
Ingredients: Chicken tenders • Bulgur wheat (wheat) • Roma tomatoes • Cucumber • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • 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) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil).
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
320 g
Chicken Breast Tenders
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Gluten, Crustaceans, Fish, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
3 unit(s)
Radish
2 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Soy, Wheat, Egg)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten, Wheat)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
56 g
Spring Mix
1 unit(s)
Tomato
28 g
Seed Blend
(May contain traces of: Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Egg, Tree nuts, Peanuts)
Not included in your delivery
½ tsp
Sugar*
4 tbsp
Oil*
0.38 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 475°F. Wash and dry all produce.
- To a medium pot, add 1/2 cup (1 cup) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high.
- Roughly chop seed blend.
- Add bulgur to the boiling water. Stir to combine, then remove from heat.
- Cover and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Meanwhile, in a shallow dish, combine chopped seeds, panko, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper.
- Pat chicken dry with paper towels, then season with salt and pepper.
- To a medium bowl, add mayo. Add chicken and toss, until chicken tenders are coated with mayo.
- Working with one tender at a time, press both sides into seed-panko mixture to coat completely.
- Transfer chicken to a foil-lined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top.
- Roast in the middle of the oven for 12-14 min, flipping halfway through, until cooked through.**
- Meanwhile, thinly slice radishes.
- Cut tomato into 1/4-inch pieces.
- In a large bowl, whisk together vinegar, 1/2 tsp (1 tsp) sugar, 3 tbsp (6 tbsp) oil and 1/4 tsp (1/2 tsp) salt.
- When bulgur is done, fluff with a fork. Add bulgur, radishes, tomatoes and spring mix to the large bowl with dressing. Season with salt and pepper, then toss to combine.
- Divide bulgur salad between plates. Top with chicken tenders.
- Sprinkle feta over top.
