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Sweet Chili Chicken Tenders
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Sweet Chili Chicken Tenders

Sweet Chili Chicken Tenders

with Sweet Potato Wedges

It's chicken finger night! Quick, oven-baked sweet potato fries are a natural pairing for boneless chicken tossed in a crispy panko coating and smothered in sweet chili. Grab the wet naps because you're going to need them!

Tags:
Family Friendly
Quick Prep
Allergens:
Wheat
Egg
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyEasy

Ingredients

serving amount

340 g

Chicken Breast Tenders

4 tbsp

Sweet Chili Sauce

1 cup

Panko Breadcrumbs

(Contains Wheat)

340 g

Sweet Potato

200 g

Zucchini

1 tsp

Garlic Salt

60 mL

Plum Sauce

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories820 kcal
Fat30 g
Saturated Fat4.5 g
Carbohydrate91 g
Sugar35 g
Dietary Fiber8 g
Protein46 g
Cholesterol145 mg
Sodium1360 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
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Large Bowl

Instructions

Roast sweet potatoes
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into 1/2-inch wedges. Add sweet 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 salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 24-26 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Prep chicken
2

Meanwhile, pat chicken dry with paper towels, then cut each tender in half crosswise. Add chicken, garlic salt and mayo to a medium bowl. Toss to combine. Season with pepper. Sprinkle panko over top, then toss gently to coat.

Cook chicken
3

Arrange chicken in a single layer on another parchment-lined baking sheet. Drizzle over 1 tbsp (2 tbsp) oil. Bake in the top of the oven, flipping tenders halfway through, until chicken is cooked through and crisp, 16-18 min.**

Cook zucchini
4

Meanwhile, cut zucchini into 1/2-inch rounds. Heat a large nonstick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min.

Finish chicken
5

Stir together plum sauce and sweet chili sauce in a large bowl. Season with salt and pepper, then add cooked chicken. Toss gently to coat.

Finish and serve
6

Divide chicken, wedges and zucchini between plates.