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Greek-Inspired Breaded Chicken Tenders
Very High Fibre
Family Friendly
Greek-Inspired Breaded Chicken Tenders

with Garlic-Feta Salad

10 min
Difficulty: 2/3
Greek

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 lecithin, 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, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, 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.

Allergens

Barley
Oats
Rye
Triticale
Sulphites
Mustard
Wheat
Crustaceans
Peanuts
Tree nuts
Soy
Egg
May contain traces of allergens
Milk
Gluten
Egg
Mustard
Wheat
Sulphites
Sesame
Fish

Utensils

Whisk
Large Non-Stick Pan
Shallow Dish
Parchment Paper
Baking Sheet
Measuring Spoons
Medium Bowl

Tags

30-min-or-less
Very High Fibre
Classic-plates
Family Friendly
Mediterranean
Ingredients
Chicken Breast Tenders

Chicken Breast Tenders

320 g

Italian Breadcrumbs

Italian Breadcrumbs

8 tbsp

Yogurt Sauce

Yogurt Sauce

3 tbsp

Russet Potato

Russet Potato

2 unit(s)

Garlic, cloves

Garlic, cloves

1 unit(s)

Mayonnaise

Mayonnaise

2 tbsp

Lemon-Pepper Seasoning

Lemon-Pepper Seasoning

6 g

Feta Cheese, crumbled

Feta Cheese, crumbled

0.25 cup

Spring Mix

Spring Mix

56 g

White Wine Vinegar

White Wine Vinegar

1 tbsp

Dill-Garlic Spice Blend

Dill-Garlic Spice Blend

4 g

Radish

Radish

2 unit(s)

Oil*

Oil*

3 tbsp

Pepper*

Pepper*

0.125 tsp

Salt*

Salt*

0.125 tsp

Preparation
1
Roast wedges

  • Before starting, preheat the oven to 450˚F.
  • Wash and dry all produce.
  • Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)

2
Prep chicken

  • Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. 
  • In a shallow dish, combine breadcrumbs and half the Lemon-Pepper Seasoning. 
  • Coat chicken all over with mayo.
  • Working with one chicken tender at a time, press both sides into breadcrumb mixture to coat completely.

3
Cook chicken

  • Heat a large non-stick pan over medium.
  • When hot, add 1 tbsp oil, then chicken. (NOTE: For 4 servings, cook in batches, using 1 tbsp oil per batch.) Pan-fry for 3-4 min per side, until golden. 
  • Transfer chicken to another parchment-lined baking sheet.
  • Bake in the top of the oven for 8-10 min, until cooked through.** 

4
Finish prep

  • Cut radish into 1/4-inch rounds.
  • Peel, then mince or grate garlic. 

5
Make feta salad

  • In a medium bowl, 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.
  • Add spring mix, radish and feta, then toss to combine. 

6
Finish and serve

  • Divide chicken tenders, potato wedges and garlic-feta salad between plates.
  • Dollop yogurt sauce over chicken.

Nutrition per serving

850

kcal

Calories

44

g

Fat

9

g

Saturated Fat

65

g

Carbohydrate

5

g

Sugar

6

g

Dietary Fiber

53

g

Protein

155

mg

Cholesterol

1450

mg

Sodium

0.2

g

Trans Fat

1750

mg

Potassium

225

mg

Calcium

4.5

mg

Iron

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