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.
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)
1.5 tbsp
Oil*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
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.