Carb Smart Chicken Tenders Dinner
with Creamed Spinach Sauce and Roasted Veggies
This flavour-packed chicken dinner is the stuff mealtime dreams are made of. Hearty roasted veggies come alongside juicy chicken tenders topped with a generous creamed spinach-inspired sauce. It's giving chophouse vibes all from the comfort of your own kitchen.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
310 g
Chicken Breast Tenders
300 g
Yellow Potato
113 g
Baby Spinach
1 unit(s)
Yellow Onion
1 unit(s)
Carrot
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
1 unit(s)
Cream Cheese
(Contains Milk)
1 tbsp
Chicken Stock Powder
(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
- Peel, then slice carrot into 1/8-inch rounds.
- Cut potato into 1/2-inch pieces.
- Peel and cut half the onion into 1/2-inch slices. Cut remaining onion into 1/4-inch pieces.
- Add carrot, potato, sliced onions, half the stock powder and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway until tender and golden-brown, 20-24 min.
- Heat a large non-stick pan over medium-high heat.
- While pan heats, pat chicken breast tenders dry with paper towels. Season with salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook in 2 batches if needed.)
- Cook until golden-brown and cooked through, 3-5 min per side.**
- When chicken and veggies are nearly done, reheat the same pan over medium.
- While pan heats, roughly chop spinach.
- When hot, add 1 tbsp (2 tbsp) butter and remaining onions. Cook, stirring often to remove any browned bits from the pan, until unions are golden-brown and begin to soften, 2-3 min.
- Sprinkle Cream Sauce Spice Blend over onions. Stir to coat.
- Add spinach, cream cheese, remaining stock powder, 1/4 tsp (1/2 tsp) sugar, 1/2 cup (3/4 cup) water and any chicken juices from baking sheet.
- Cook, stirring often until spinach wilts and sauce is smooth and thickens slightly, 1-3 min.
- Divide chicken and veggies between plates
- Spoon some of the spinach sauce over chicken, with remaining sauce on the side.
If you've opted to get chicken breast tenders, cook them in the same way the recipe instructs you to cook the chicken breast, increasing sear time to 3-5 min per side, until cooked through.** Transfer to a plate and cover to keep warm. Skip the roasting step.
Plate chicken breast tenders as the recipe instructs you to plate the chicken breast, skipping instructions to slice chicken.