Sweet Chilli Chicken Tenders
with sweet potato fries and side salad
It's chicken and chips—but not as you know it! The whole family is sure to love this sweet and tangy chicken with crispy sweet potato chips and refreshing side salad.
Tags:
Dairy Free
•Quick
•Family Friendly
Allergens:
Wheat
•Sulphites
•Egg
•Mustard
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
300 grams
Sweet Potato
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Salad Leaves
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Carrot
2 sachet(s)
Sweet Chilli Sauce
260 grams
Diced Chicken Breast
1 sachet(s)
Aioli
(Contains Egg, Mustard)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kcal)612 kcal
Energy (kJ)2563 kJ
Fat23.2 g
of which saturates2.5 g
Carbohydrate65.8 g
of which sugars18.7 g
Dietary Fiber0 g
Protein35.5 g
Cholesterol0 mg
Salt1.36 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
•Grater
Instructions
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato lengthways into 1cm slices, then cut into 1cm chips (no need to peel).
- Place on a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat.
- Spread out in a single layer—you need them well spaced out to achieve a crispy finish!
- When the oven is hot, roast until golden, 20-25 mins. Turn halfway through.
TIP: Use two baking trays if needed.
2
- Meanwhile, add chicken, breadcrumbs and half the aioli to a medium bowl.
- Toss to coat the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Season with pepper.
3
- Arrange chicken in a single layer on another lined baking tray.
- Drizzle over 1 tbsp oil (double for 4p).
- Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
4
- Meanwhile, trim, then grate the carrot (no need to peel).
- In a large bowl, mix together vinegar, mayo and 1 tsp sugar (double for 4p).
- Season with salt and pepper.
5
- Toss the cooked chicken in the sweet chilli sauce and remaining aioli.
- Season with a pinch of salt and pepper.
TIP: To reduce the heat in this recipe you can use less sweet chilli sauce.
6
- Add the salad leaves and carrot to the large bowl with the dressing.
- Toss to coat.
- Divide the chicken, sweet potato and salad between plates.
